Tuscan Chicken

It seems odd to be breaking these recipes out in the summer but I had just recently gotten the EVOO oil, wanted desperately to use it and we had the craving so we did it anyway and it turned out amazing!

We have a Tuscan Salmon recipe too that is identical but we swapped out the protein. OMG.

Ingredients

• 4 Chicken Thighs

• 1-2 Cups Spinach

• 1/2 Cup Cream

• 1/2 Cup Parmesan Cheese, grated

• 1/2 Jar Sundried Tomatoes, drained from oil and chopped

• 3 Tbsp. Butter

• 6 Cloves of Garlic, minced

• 2-3 Tsp. Tuscan EVOO Oil

• 2-3 Tsp. Salt

• 2-3 Tsp. Pepper

• 1-2 Tsp. Oil from the Jar of Sun-dried Tomatoes

• 1-2 Tsp. Garlic Powder

Directions

• Season the chicken thighs with salt, pepper and garlic powder, both sides of the chicken. In a large skillet, melt the butter, add in 1/2 of the tuscan oil and and the sun-dried oil then add in the seasoned chicken.

• Cook chicken, flipping half way through, about 20-25 minutes total until the chicken has browned nicely and has reached an internal temperature of 165F degrees.

• Remove the chicken from the pan and set aside on a plate. Using the same pan, add in the garlic to the pan and fry until fragrant, about 1 minute. Add in the oregano and sun-dried tomatoes as well as the remaining tuscan oil. Add salt, pepper or garlic powder as needed to get the desired flavoring.

• Slowly add in the cream and the parmesan cheese and allow to simmer about 3-4 minutes. Add in the spinach and allow to simmer a few more minutes or until the spinach is properly wilted.

• Add the chicken back in, reheat about 3-5 minutes then garnish with fresh parsley and serve with rice or pasta!