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Tuscan Chicken


This recipe is from over seven years ago when I worked on my first chicken cookbook. I found it while going through all my notepads and stacks of recipes in NYC. I have not made it in a while, but based on all the notes, I got the recipe worked out, so now it is the time to share - enjoy.


Ingredients


4 chicken breasts, pounded to about 1/4-inch thick.

2 cups of fresh baby spinach

1 cup of dry vermouth

1 cup of chicken stock

1 cup of creme fraiche

1 cup of artichoke hearts, quartered

1/2 cup of sun-dried tomatoes, ribboned.

2 shallots, minced

6 cloves of garlic minced

Handfuls of fresh Basil, Italian Parsley, Chives, chopped

1 sprig of fresh oregano and thyme

2 tablespoons of capers, drained and chopped

Olive Oil

Salt and pepper to taste

Unbleached flour or cornstarch


Directions


Line a baking sheet with parchment paper.


Preheat the oven to 200 degrees.


Season the chicken breasts and dust them with either flour or cornstarch.


Place a large, deep cast iron skillet over medium heat and drizzle with olive oil. Working in batches, brown the chicken on both sides, about 2 to 3 minutes a side, and place on the prepared baking sheet. Repeat, drizzle more olive oil as needed until all the chicken has been browned—place in the oven to keep warm.


Add shallots to the skillet and saute until soft, about 3 to 4 minutes. Next, add the garlic and saute for 30 seconds. Add vermouth and chicken stock and stir, scraping any brown bits from the pan. Raise heat to high, boil, reduce heat, add sprigs of oregano and thyme, and simmer for 15 to 20 minutes until reduced by a third. Add the caper, artichokes, and sun-dried tomatoes, stir, and simmer for 2 minutes. Add spinach, working in batches; once all the spinach has been added, add the remaining herbs, simmer for an additional minute, stir in the creme fraiche, cover, and reduce heat to low.


Remove the chicken from the oven, cut or tear it into pieces, and nestle into the skillet. Spoon sauce over the chicken, cover, remove from heat, and let rest for 5 minutes - Serve with a nice crusty bread or oven pasta.

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