Instructions
- Brine Chicken in a solution of salt and water for 30 minutes, then pat dry.
- Marinate Chicken with Olive oil, rosemary, thyme, salt, and pepper for at least 30 minutes.
- Sear Chicken in a cast iron skillet over medium-high heat for 4-5 minutes per side, until golden brown and cooked through. Rest for 5 minutes.
- In the same skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
- Deglaze the pan with Marsala wine, scraping up any browned bits. Let it reduce slightly.
- Pour in Chicken stock and bring to a simmer. Stir in Heavy cream and Parmigiano-Reggiano cheese. Reduce heat to low and simmer for 8 minutes, stirring occasionally, until slightly thickened.
- Stir in Lemon juice and Sun-dried tomatoes.
- Wilt Spinach in the Sauce until just tender.
- Place Chicken on a plate and top generously with the Sauce and Spinach mixture. Garnish with extra Parmigiano-Reggiano and a sprig of rosemary. Serve immediately.
