Wood Stone

6th Day of Christmas Recipe

Tuscan Chicken w/ Sun-Dried Tomatoes in the Wood Stone Fire Deck


2 lbs. Boneless, skinless chicken breast or tenderloins
2 Tbsp Sunflower Oil
3 Tbsp Butter(divided)
½ Cup Chicken Stock
½ Cup Dry White Wine
1 Cup Heavy Whipping Cream
3-4 Cloves Garlic, minced
¼ C Parmesan Cheese, grated
1 Cup Shredded Havarti Cheese
¼ Cup Cold Water
1 TBSP Corn Starch
1 (5 oz.) Fresh Baby Spinach
1 (8.5 oz jar) Sun-dried Tomatoes in oil (drained)
2 Tbsp. Fresh Rosemary, chopped finely
Salt & Pepper to taste


Step 1

Prepare the chicken: place the chicken breasts in a large zip-lock bag, using a rolling pin, pound the chicken to make the pieces even thickness, about ½” thick.

Step 2

Brown the chicken: In a large cast-iron skillet, melt 1 TBSP butter and sunflower oil in the Wood Stone Fire deck. Working in batches, add the chicken and brown on all sides. Cook the chicken approx. 3-4 minutes, or until cooked thoroughly.

Step 3

Use the tongs to remove the chicken from the pan. Place the chicken on a half sheet pan lined with parchment paper and set aside.

Step 4

Add the garlic: Moving the skillet to the coolest edge of the Fire Deck, add the remaining 2 Tbsp butter. Add the garlic and stir so the garlic does not burn. Cook for about 30 seconds, add the chicken stock, heavy cream, and combine. Dissolve the cornstarch in cold water and pour into the pan. Cook until thickens. Remove from the Fire Deck.

Step 5

Add the Cheese: Add the shredded Havarti Cheese and Parmesan, stir to combine. Season with salt and pepper to taste. Add the baby spinach, fresh rosemary, and sun-dried tomatoes.

Step 6

Finish chicken in the sauce: Return the chicken to the pan and simmer for 5-10 minutes in the Fire Deck. Serve immediately with pasta.