For the Sauce:
2 1/2 cups rich homemade chicken stock
1 teaspoon chicken-flavored Better Than Bouillon
1 teaspoon granulated onion with parsley
1 teaspoon freeze-dried oregano leaves
1 pinch red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water
For the Chicken:
2 large boneless skinless chicken breasts
Kosher salt and freshly-ground black pepper, to taste
2 teaspoons Italian Seasoning
1/2 cup all-purpose flour
3-4 tablespoons olive oil
To finish the dish:
Pinot Grigio (or Chardonnay)
3 cloves fresh garlic, finely minced
1 tablespoon tomato paste
1/3 cup drained, chopped sun-dried tomatoes (see NOTE)
1/3 cup heavy whipping cream
1 tablespoon cream cheese, softened
1/2 cup freshly-grated Parmigiano Reggiano cheese
1 cup fresh spinach leaves (or chopped asparagus spears)
In preparation: Combine stock, bouillon, granulated onion, oregano, and red pepper flakes; set aside. Whisk together cornstarch and cold water; set aside in cool place.
For the chicken: Slice each breast into 2-3 thinner slices; pound gently with a meat mallet into 1/2-inch slices. Pat pieces completely dry with paper towels, then lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge each piece in flour, shaking off any excess. Heat olive oil in a large pan over medium-high heat. Work in small batches without crowding the pan, and sauté chicken 4-5 minutes per side until a golden brown crust develops. Remove browned chicken pieces to a warm plate and set aside; repeat the process with the remaining chicken. NOTE: If needed, raise or lower the heat slightly and add a splash of olive oil while cooking. To obtain a crusty sear, do not move the chicken pieces while searing.
To finish the dish: When all the chicken is browned and removed from the pan, turn off the heat and discard any excess oil in the pan. Leave pan drippings and any browned bits in the pan, then deglaze it over medium heat with wine, garlic and tomato paste, combining the mixture well and scraping any pan drippings into the sauce. Lower the heat and simmer gently until sauce has thickened and reduced by half (4-5 minutes). Add sun-dried tomatoes (NOTE: Mezetta Brand sun-dried tomatoes with no herbs is a favorite at our house) and the prepared chicken broth mixture. Increase heat slightly and bring sauce to a gentle boil. Let mixture bubble gently and reduce for 10 minutes. Re-blend the reserved cornstarch mixture, then slowly stir it into the sauce; stir continuously until the sauce is well blended and begins to thicken, then immediately reduce the heat to low. When the sauce stops bubbling and has cooled just a bit, very slowly add cream and cream cheese, stirring until well combined. Slowly add the grated cheese, stirring until it is completely blended in, then add spinach (or asparagus). Stir gently to combine, then return chicken and any accumulated juices to the pan. Stir once again, spooning some of the sauce on top of the chicken pieces, and heat the chicken through completely for 3-4 minutes. Serve with hot buttered noodles and a side of garlic bread.— Serves 4