Ingredients
- 1 1/2 pounds boneless skinless chicken breasts pounded to even thickness
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil plus more if needed
- 3 garlic cloves minced
- 1/3 cup dry white wine
- 3/4 cup low sodium chicken broth
- 2/3 cup heavy cream
- 1/2 cup sun-dried tomatoes drained and roughly chopped
- 1 1/2 cups baby spinach
Instructions
- Place the pounded chicken breasts on a plate. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4-6 minutes per side until golden. If the chicken sticks to the skillet while cooking, add more oil as needed. Remove the chicken and set aside.
- Lower the heat to medium and add the minced garlic to the same skillet. Cook for about 15 seconds until fragrant. Pour in the white wine and scrape the browned bits from the bottom of the pan. Let it simmer for 1 minute to reduce slightly.
- Add the chicken broth, heavy cream, and sun-dried tomatoes. Stir and let the sauce simmer for 3 to 5 minutes until it begins to thicken.
- Return the chicken to the skillet and add the baby spinach. Continue to cook for an additional 3 minutes until the chicken is cooked through and the spinach wilts. Taste and adjust the seasoning if needed; then serve immediately.
