Creamy Tuscan Braised Chicken
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts 6 ounces each
- 1/4 cup shallot chopped
- 4 cloves garlic minced
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1/2 cup dry white wine
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 1/2 cup jarred sun-dried tomatoes chopped
- 1/2 cup canned artichoke hearts chopped
- 2 cups fresh spinach rough chopped
- 2 tbsp fresh lemon juice
- 1 cup fresh grated parmesan
- 1 tbsp fresh parsley chopped
- kosher salt
Instructions
- Heat a wide shallow braising pan or dutch oven over medium-high heat. Add the olive oil and heat it until it becomes shiny and begins to smoke a little. While the oil is heating, prepare the chicken. Pat dry the 4 breasts with paper towels and sprinkle both sides with salt. Place the 4 breasts in the hot pan to brown on both sides. Once they are in, leave them alone for several minutes so they get a good sear. You may need to brown the breasts 2 or 3 at a time, depending on the width of the pan. Make sure they are not touching each other. Remove the chicken and set aside. Turn the heat to medium. Add the shallots, garlic, rosemary and thyme and sauté for about 3 minutes until soft and fragrant. Pour in the white wine and use a wooden spoon to lift any brown bits into the sauce. Pour in the broth, cream, artichokes, sun-dried tomatoes and 1/2 tsp of salt. Stir to combine. Add the chicken breasts back into the pan. Place the lid on and braise for 20 minutes, flipping the breasts halfway through. You may need to reduce the temperature if the sauce is bubbling too violently.After 20 minutes, remove the chicken again, then stir in the spinach, lemon juice and parmesan. Add the chicken back to the pan and toss the breasts in the sauce, spooning it on top until it is fully coated. Serve over rice, pasta, polenta, etc,...