SAN DIEGO — This was usually a weekly special at Mileti's restaurant in Park City during the time I lived there in the Winters from 1976 - 1989. Unfortunately, it's now closed, but in its day, it was a great place for food and drink!
Tuscan Creamy Chicken
- 4 chicken breasts, boneless
- 1 cup cherub tomatoes, sliced in half
- 1 cup heavy whipping cream
- 2 hand full baby spinach
- 3 cloves garlic, minced
- 2 tsp dried oregano
- ¼ cup flour
- 2 tbsp butter
- 3 tbsp olive oil
- ¼ parmesan cheese
- ½ lemon
- ½ cup flour
- Kosher salt
- Black pepper
Pre-heat a large skillet on medium-high heat. Season the chicken breasts with salt, pepper and oregano on both sides, dredge in flour and shake off excess. Add olive oil to the skillet and sauté the chicken for 6 - 7 minutes per side until golden brown. Remove Chicken and reduce heat to medium, add butter and garlic to the pan with the drippings and olive oil and lightly sauté for about a minute.
Next goes in the tomatoes, cook for a couple of minutes, follow with the heavy whipping cream and turn the heat to a medium high to bring the sauce to a boil, reduce the heat to medium and simmer for another 3 -4 minutes. The sauce will start to thicken slightly, now is the time to toss in the fresh spinach and let it start to wilt, maybe a minute.
Add the chicken back to the sauce and cook for another 7 - 8 minutes, be sure to baste the chicken with the sauce.
Serve right away with a squeeze of lemon juice and a sprinkle of parmesan cheese.
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