| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Costco magazine with changes |
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Attributes:
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Healthy |
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Comments:
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You can use thighs or breasts for this. And, Lynne suggested adding spinach which is a great, but optional, idea. |
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Serving Suggestions:
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Ingredients:
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1 pounds boneless, skinless chicken breasts or tenders Salt and fgbp to taste 4-5 tbs. butter, divided 3 garlic cloves, minced 1 tsp. Italian herb seasoning 1/2 tsp. crushed red pepper flakes 1/2 cup unoaked Chardonnay or Sauvignon Blanc wine 1 cup chicken broth 3/4 cup heavy cream 1/2 cup oil-packed, thinly sliced sun-dried tomatoes, drained Good handful or two of fresh baby spinach, optional 1/2 cup julienned fresh basil |
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Instructions:
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1. Gently pound the chicken breasts to an even thickness. Season lightly with salt and pepper. 2. Melt 2 tablespoons of butter in a large non-stick skillet over medium heat. Add half the chicken and cook 3-5 minutes per side, depending on thickness, until lightly browned and just done through. Remove from the skillet and repeat with the remaining chicken. Remove and set aside. 3. Melt an additional 1 tablespoon of butter, if needed, in the skillet over medium heat. Add the garlic, Italian seasoning and crushed red pepper flakes. Cook, stirring constantly, for 1 minute. The garlic should become fragrant, but don't let it burn. 4. Add the wine and reduce at a simmer for a few minutes to cook off any alcohol. Add the chicken broth and simmer until reduced some, about 5 minutes. Stir in the cream and sun-dried tomatoes and thicken by simmering another 5 minutes or so. Add the spinach and allow to wilt, stirring it into the sauce. Finally, return the chicken to the skillet and stir in the basil. Cook 4 to 5 minutes to reheat the chicken and thicken the sauce some. |
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Related recipes:
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None |
2021-03-31