Ingredients
1/4 cup from Olives & Grapes Tuscan herb infused olive oil, divided
4 cloves garlic, finally diced.
1 pound, boneless skinless chicken breast, halfed length wise.
One small yellow onion, diced
1/2 cup from Olives & Grapes Pomegranate Quince white balsamic
18 ounce jar, sun-dried tomato strips in oil drained
1 pint heavy cream
Sea salt and fresh cracked pepper to taste
3 cups baby spinach leaves , washed
Directions
- Heat a large skillet over medium high heat.
- Season chicken with salt and pepper and add half the Tuscan herb olive oil and brown chicken in two batches. Transfer to a plate and set aside. Chicken might still be raw in the middle, but will cook in the sauce later.
- In the pan sauté the garlic and onion until tender for about 4 to 5 minutes then pour in the Pomegranate Quince white balsamic, bring to a boil, reducing to half, while scraping any bits off the bottom of the pan. Reduce heat to medium low. Return the chicken to the pan, add sun-dried, tomatoes, and cream, then bring to a gentle simmer, stirring occasionally. Season with salt and pepper. Cook for another 15 minutes and add the spinach leaves and allowed to wilt in the sauce.
- Serve with pasta
Recipe and photo by Tina Nguyen