Tuscan Chicken

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3/4 teaspoon kosher salt (divided)
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  1/4 teaspoon ground black pepper
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  Olive oil(15g)
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  Tomatoes, Sun-Dried, Packed In Oil(60g)
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  Unsalted Butter(30g)
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  Shallot
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  Garlic(15g)
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  Italian seasoning(3g)
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  Spinach(170g)
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  Wine, White, Dry(120g)
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  Half and half cream(120g)
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  Basil, Fresh

Instructions

1. 1Pat the chicken dry with paper towels, then lightly pound to even thickness. Season both sides with salt and pepper.
2. 2Heat the olive oil from the sun-dried tomatoes over medium-high heat in a large skillet. Add half of the butter and swirl to melt. Add the chicken pieces carefully and cook 4–5 minutes until the bottom is golden brown, then flip. Cook the second side 3–4 minutes until golden and the internal temperature reaches 165°F. Transfer to a plate. Add the remaining oil and butter, then cook the remaining chicken pieces the same way and transfer to the plate.
3. 3Reduce heat to medium. Add the diced shallot to the skillet and cook 4 minutes until softened, stirring occasionally. Stir in the minced garlic, Italian seasoning, and salt. Cook 30 seconds until fragrant.
4. 4Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Simmer 2 minutes until the wine reduces by half.
5. 5Add the fresh spinach a few handfuls at a time, stirring after each addition until wilted.
6. 6Stir in the half and half and sun-dried tomatoes. Reduce heat to medium-low and simmer 3 minutes until slightly thickened.
7. 7Return the cooked chicken to the skillet and baste with sauce to coat. Cook 2–3 minutes over medium-low heat until heated through.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Sprinkle fresh basil over each portion before sealing. Refrigerate until ready to eat.