Tuscan Cream Chicken with Hearts of Palm

Directions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Sear marinated chicken breasts 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F).
3. Remove to a plate, tent with foil, and rest.
4. In the same skillet, add butter and remaining olive oil.
5. Add garlic and sauté for 1 minute until fragrant.
6. Add cherry tomatoes with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until softened and beginning to burst.
7. Pour in white wine (or broth), scraping up any browned bits.
8. Reduce by half, then stir in Boursin cheese, Parmesan, and heavy cream.
9. Simmer 2–3 minutes until smooth and slightly thickened.
10. Fold in spinach until just wilted.
11. Add hearts of palm linguine, tossing gently in the sauce until coated and warmed through.
12. Slice chicken and return to the skillet, nestling into the sauce.
13. Season with black pepper, taste for salt, and adjust as needed.
14. Garnish with fresh basil or parsley and an extra drizzle of olive oil.