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Chicken with Pecorino Cream Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 lbs. boneless skinless chicken breasts
  • 3 T. extra virgin olive oil
  • 4-5 large cloves garlic smashed
  • ¾ c. half and half
  • 1 c. chicken broth preferably organic
  • 2 t. dried oregano
  • 1/3 c. Pecorino Romano cheese freshly grated
  • 1/3 c. Parmesan cheese freshly grated
  • ½ c. sun-dried tomatoes chopped
  • 1½ c. baby spinach
  • Sea salt and black pepper to taste

Instructions

  • 1. Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
  • 2. Heat olive oil and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
  • 3. Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
  • 4. Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
  • 5. Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.
  • 6. Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans.
  • Enjoy!