Tuscan Chicken

 

The snow, ice and wind have descended on Minnesota. While I tried to eke out as much time on my grill as possible, the weather has forced me to retreat to my stovetop for meal preparation. Today I'm going to share a recipe that conjures up fabulous memories. In September of 2015, six of us rented a beautiful villa on a mountainside in the heart of Tuscany. The food, wine and chuckles are indelibly burned into my mind. Here's one for the food part.

INGREDIENTS

1-1/2 pounds chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 cup Parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes, sliced

DIRECTIONS

1. In a large skillet, add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. 
2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan until warm and serve with pasta (pappardelle recommended).

Wine pairing: Brunello di Montalcino

Grogs and Goldie, 1956