Tuscan Chicken

For the chicken

• 1 tablespoon olive oil (or oil from sun-dried tomatoes)
• 2 large boneless chicken breast (halved or four smaller breast)
• 1 tablespoon adobo or Italian seasoning
• 1 teaspoon black pepper, ground

For the sauce

• 1 shallot, diced (or half a small yellow onion)
• 4 garlic cloves, minced
• 2 sprig of thyme
• 1 sprig of rosemary
• 1 teaspoon red chili flakes (optional)
• 1/2 cup chicken broth (or 1/2 cup water with half a chicken bouillon cube)
• 2 tablespoons butter, unsalted
• 2 tablespoons flour
• 1 cup heavy cream
• 7 ounces sun dried tomatoes (small jar, drained of oils)
• 1 cup baby spinach

1. Season and sear your chicken in hot oil over medium heat.
2. Cook about 2 minutes each side. It will finish cooking in sauce.
3. Remove chicken from pan/skillet and add shallots, garlic, thyme, rosemary, and pepper flakes to skillet.
4. Deglaze the bottom of the pan with chicken broth.
5. Once reduced by half, add butter and flour to make a roux. Cook about 3 minutes.
6. Slowly add the heavy cream in parts so the sauce doesn’t break.
7. Once thickened, put chicken back in, covering entirely with sauce.
8. Add tomatoes and spinach.
9. Cover a few minutes to let the chicken finish cooking and the spinach wilt.
10. Top with tons of parmesan cheese.
11. Serve over mashed potatoes and Buen Provecho!