Tuscan Chicken

By: Meghan McGarry

  • Yield:

    4 servings

  • Cuisine:


  • Course:



1 tablespoon olive oil
Salt and pepper
1 1/2 pounds chicken breast, 4 pieces total
1 teaspoon butter
2 shallots, diced
3 garlic cloves, minced
1/2 cup white wine 
1 1/4 cups heavy cream
1 teaspoon Italian seasoning
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 cup sun-dried tomatoes, drained and rough chopped
1/2 cup parmesan cheese
2 cups fresh spinach


  1. Heat olive oil in a Farberware Easy Clean Pro 11-Inch Skillet over medium-high heat. Season chicken with salt and pepper, and cook for about 4 minutes on each side, until cooked through. Transfer chicken to a plate. 
  2. Add butter, shallots and garlic to pan and sauté for 2-3 minutes. Deglaze the pan with white wine and reduce by half (this will take about 2 minutes). Add cream, Italian seasoning, paprika, salt, sun-dried tomatoes and parmesan cheese, whisking to melt cheese. Cook sauce for 3-4 minutes, until it starts to thicken. Add spinach and cook an additional minute or two, until sauce reaches desired consistency. Adjust seasoning to taste.  
  3. Return chicken to the pan and spoon sauce over it.