76 | SIGNATURE MONTANA
INGREDIENTS:
• 4 boneless chicken breasts
• 12 grape tomatoes (sliced lengthwise)
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 3 tablespoons buer
• 3 cloves minced garlic
• 3 cups fresh baby spinach
• 1/2 cup heavy cream
• 1/4 cup of freshly grated parmesan cheese
• salt, pepper, oregano, as desired for seasoning the chicken
INSTRUCTIONS:
1. Pound 4 chicken breasts to an even thickness (aids in consistent
cooking and tenderizes the meat) and season with salt, pepper, and
oregano as desired. In a deep-frying pan, add olive and vegetable oils
and bring to a medium temperature. Add chicken to the frying pan
and brown, flipping until no longer pink. Remove and set aside.
2. In the same pan, add buer and sliced tomatoes and cook on low
heat until so. Add garlic and cook for about 30 seconds, watching
carefully so as not to burn the garlic. Add baby spinach and grated
parmesan cheese. Salt and pepper to taste if desired. Reduce heat
and simmer for 5 minutes.
3. Add chicken back to the pan and simmer for about 7 minutes.
Serve with lemon, esh basil, Kalamata olives, or sundried tomatoes.
Serve with sauvignon blanc wine.
Creamy Tuscan Chicken
with Roasted Brussels Sprouts,
Bacon Crumbles and
Parmesan Crisps