Tuscan Chicken

Description

Details

• Yield
• 4 servings

• Calories Per Serving
• 600

• Prep Time
• 10 Minutes

• Cook Time
• 20 Minutes

Ingredients

• Olive Oil
• 1 tbsp.

• Chicken Tenderloins
• 5-6

• Salt
• 1 tsp.

• Pepper
• 1 tsp.

• Paprika
• 1 tsp.

• Oregano
• 1 tsp.

• Butter
• 3 tbsp.

• Minced Garlic
• 3 Cloves

• Cherry Tomatoes (halved)
• 1 1/2 c.

• Baby Spinach
• 3 c.

• Heavy Cream
• 3/4 c.

• Parmesan Cheese (Shredded or Grated)
• 1/4 c.

• Lemon Wedges (optional)
• 4-5

Instructions

• Prep chicken by seasoning with salt, pepper, paprika, and Oregano. I put 1 tsp for each but I just season it by eye/to taste.
• In a skillet over medium heat, heat oil. Add chicken and cook until golden and no longer pink, 3ish minutes per side. Longer if using chicken breast. Remove from skillet and set aside.
• In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
• Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through. Should be about 3-5 minutes.
• Serve with lemon wedges (optional).