Chicken with Pecorino Cream Sauce
Pecorino Romano is a well known and distinctive Tuscan cheese made from 100% sheep’s milk
- 2 lbs boneless (skinless chicken breasts)
- 3 tbsps extra virgin olive oil
- 5 cloves garlic (large, smashed)
- ¾ cup half and half
- 1 cup chicken broth (preferably organic)
- 2 tsp dried oregano
- 1/3 cuo Pecorino Romano cheese (freshly grated)
- 1/3 cup Parmesan cheese (freshly grated)
- ½ cup sun-dried tomatoes (chopped)
- 1½ cup baby spinach
- sea salt (to taste)
- black pepper (to taste)
- Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
- Heat olive oil and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove garlic with a slotted spatula and discard.
- Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
- Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
- Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.
- Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans. >Enjoy!
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