Sun Dried Tomato Chicken

Ingredients:

700g chicken breast
1 tbsp Italian seasoning
1 ¼ tsp salt
2 tbsp extra virgin olive oil
85g sun-dried tomatoes, chopped
Chopped onion
4 large garlic cloves, chopped
1/3 cup white wine
1 ¾ cup whole milk
1 ½ tbsp cornstarch
2 cups baby spinach leaves
1/4 cup chopped KALAMATA olives

Directions:

1. Place the chicken breast on a cutting board. Place one hand on the chicken breast and hold a sharp knife parallel to the cutting board in the other hand. Cut the breast in half horizontally. Repeat with the remaining breast(s) – try to maintain a similar thickness as you cut. Season with Italian seasoning and 3/4 tsp salt.
2. Add olive oil to a large skillet over medium-high heat. When oil is hot, add seasoned chicken. Cook for 4 to 6 minutes on each side.
3. Transfer chicken to a clean cutting board. Add sun-dried tomatoes, onion, garlic, white wine, and 1/2 teaspoon salt to skillet. Scrape up brown bits from bottom of skillet with a wooden spoon or spatula. Cook until onion is softened, about 2 to 3 minutes.
4. Add milk to skillet. In a small bowl, whisk together cornstarch and 3 tablespoons cold water. When milk in skillet is almost boiling, stir in cornstarch mixture. You will see it immediately begin to thicken. If the mixture seems too thick, simply add more milk (1/4 cup at a time) until you reach the desired consistency.
5. Reduce heat; stir in spinach and olives. Stir until spinach is warmed through and wilted. Thinly slice chicken and add to skillet to warm through. Season with additional seasoning to taste.

Yield: 6 servings
Recipe: themediterraneandish.com