Creamy Tuscan Chicken

Instructions

1. Step 1

   Season both sides of the chicken with ⅝ tsp (4 gr) of the salt and all of the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Salt

   Cookware: plate

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the chicken and sear for about 5 minutes per side, then transfer it to the clean plate.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast, 30.0 ml Olive Oil

   Cookware: plate, skillet, tongs

3. Step 3

   Reduce to low heat and melt the butter in the skillet. Add the garlic and sun-dried tomatoes, then cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 100.0 gr Sun-Dried Tomato, 28.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

4. Step 4

   Pour in the chicken stock and scrape the browned residue from the skillet. Simmer over medium heat until slightly reduced.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock

   Cookware: skillet, wooden spoon

5. Step 5

   Reduce to low heat. Stir in the heavy cream, Parmesan, Italian seasoning, and the remaining ⅜ tsp (2 gr) salt until the cheese melts and the sauce is smooth.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream, 3.0 gr Italian Seasoning, 45.0 gr Parmesan Cheese, 2.0 gr Salt

   Cookware: skillet, wooden spoon

6. Step 6

   Add the spinach and stir over low heat until wilted.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr Spinach

   Cookware: skillet, wooden spoon

7. Step 7

   Return the seared chicken and its accumulated juices to the skillet. Simmer gently over low heat until the thickest part of each breast reaches 74°C, then serve with the sauce.

   Timer: 7 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs