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The Best Creamy Tuscan Chicken

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The Best Creamy Tuscan Chicken

Ingredients

  • 1 1/2 póunds (700 grams) large bóneless and skinless chicken breasts halved hórizóntally tó make 4 fillets (I use 2 large breasts — 12 óz ór 350 grams each)
  • 1 teaspóón salt (adjust tó yóur tastes)
  • 3/4 teaspóón black cracked pepper (adjust tó yóur tastes)
  • 1 1/2 teaspóóns paprika
  • 1 1/2 teaspóóns ónión pówder
  • 3 tablespóóns reserved sun dried tómató óil ór ólive óil divided

Fór The Sauce:

  • 2 tablespóóns minced garlic 6 clóves
  • 5 óz 150g jarred sun dried tómató strips in óil drained (reserve 3 tablespóóns óf óil fór cóóking)
  • 1 teaspóón Dijón mustard
  • 1 1/2 cups heavy ór thickened cream (ór evapórated milk fór lówer calórie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespóóns fresh chópped parsley tó serve

Instructións

  1. Seasón chicken with salt pepper paprika and ónión pówder.
  2. Heat 2 tablespóóns óf the reserved sun dried tómató óil in a large skillet óver medium-high heat. Sear the chicken fór 6-8 minutes each side ór until gólden and cóóked thróugh (wórk in batches if yóur pan isn t large enóugh). Transfer tó a warm plate; set aside.
  3. Add the remaining óil intó the pan and fry the garlic until fragrant (abóut 30 secónds tó 1 minute) then add in the sun dried tómatóes. Fry fór 1-2 minutes tó release their flavóurs. Mix the Dijón thróugh all óf the flavóurs.
  4. Reduce heat tó lów-medium heat add the cream (ór evapórated milk) and bring tó a gentle simmer while stirring óccasiónally. Seasón with salt and pepper tó yóur taste.
  5. Add in the spinach leaves and allów tó wilt in the sauce then add in the parmesan cheese. Allów sauce tó simmer fór a further minute until cheese melts thróugh the sauce.
  6. Add the chicken back intó the pan; tóp with parsley and serve óver pasta rice ór steamed veg.

NótesÓptiónal add-ins

  • 1/2 cup white wine (allów tó reduce tó half after adding in the garlic)
  • 2 teaspóóns Italian seasóning (after the parmesan cheese)

This article and recipe adapted from this site

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