Skillet Chicken with Sausage, Sun Dried Tomatoes, Mushrooms and Spinach
A pan seared chicken breast accompanied with crumbled sausage, sun dried tomatoes, mushrooms and spinach with a touch of cream.
Course Main Dish
Cuisine Italian
- 1 small shallot diced
- 6 oz White Button Mushrooms diced
- 1/4 cup of sun Dried Tomatoes sliced and diced
- 1/2 bunch Fresh Spinach chopped
- 4 Tablespoons olive oil
- 1/2 cup chicken stock
- 1/4 cup Heavy Cream
- Splash white wine optional
- 4 Links Italian Sausage removed from casing
Heat skillet with a tablespoon or so of olive oil, sauté sausage in pan until cooked through. Set aside. Sauté mushrooms and shallots for 3-4 minutes then add chopped sun Dried tomatoes and spinach. Season lightly with sea salt until spinach begins to wilt. Remove from pan into a covered bowl.
Preheat oven to 425 degrees f.
Season chicken breasts lightly with salt, pepper and puréed parsley, garlic and olive oil. Drizzle a tablespoon of
Olive Oil into cast iron skillet, heat up on medium/high heat and then sear chicken breasts on both sides until golden brown (and no longer pink inside).
Return sausage mixture to the pan with a 1/2 cup of chicken stock and 1/4 cup of cream. Bring to a simmer and then place in the hot oven for approx. 12/15 minutes. Serve warm.