Creamy Parmesan Tuscan Chicken
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 2 boneless, skinless chicken breasts (about 1 1/2 pounds), cut in half lengthwise to make 4 cutlets
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 tablespoons Olivelle Sicilian Lemon Olive Oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 cup diced sun dried tomatoes
- 2 tablespoons non-peril capers
- 3/4 cup heavy cream
- 1/4 cup milk
- 2 cups baby spinach, stems removed
- grated Parmesan and lemon wedges for serving
Sprinkle chicken cutlets on both sides with salt, garlic powder, onion powder, oregano and black pepper.
Add the lemon olive oil to a large skillet and heat over medium heat. Add the chicken and cook 3 to 5 minutes per side until browned on both sides. When the internal temperature is 165 degrees Fahrenheit, and the center of the chicken cutlets is no longer pink, remove chicken onto a plate.
Place the skillet over low heat and melt the butter in the skillet. Add the minced garlic and sun dried tomatoes and cook for 30 seconds or until the garlic is lightly browned and fragrant. Add the capers, cream and milk. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.
Add the spinach and cook until wilted, about 1 minute. Return the chicken to the pan with the spinach and warm the chicken for about 2 minutes, spooning the sauce over the chicken. Serve chicken warm with the sauce. Sprinkle Parmesan cheese on top and lemon wedges on the side.
