Tuscan Chicken Recipe

Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag). Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. If your chicken is already somewhat thin, pound the chicken with a meat mallet, down to under 1/2 thick.

Dredge each piece of chicken, shaking off excess. Heat 1/2 of the oil and butter in an extra-large skillet over medium-high heat. Carefully place in the hot skillet, searing each side until golden brown about 5 minutes on each side. Don’t worry about cooking the chicken completely through; just focus on getting a nice golden crust. Set aside on a plate.

Lower the heat to medium. Add remaining olive oil and butter to the pan. Add shallots, garlic, rosemary and thyme. Stir, sautéing for about 3 minutes. Add wine and let it cook off for 2 minutes. Add broth, cream, sun dried tomatoes. Add chicken in and simmer for five minutes or until it registers 165°F for breasts.

Nestle in the spinach, Pushing it into the sauce around the chicken to wilt. Sprinkle with pecorino. Add salt and pepper to taste.