Tuscan Creamy Chicken
INGREDIENTS
For the Chicken
▢4 large chicken breasts lightly pounded to even thickness
▢1 teaspoon italian seasoning
▢Salt and pepper
▢4 tablespoons flour
▢3 tablespoons parmesan cheese hand shredded or grated
▢2 tablespoons European Style Butter
For the Sauce
▢¼ cup European Style Butter
▢4 garlic cloves minced
▢8.5 ounces sun-dried tomatoes drained and rinsed
▢1 tablespoon flour
▢½ cup heavy cream
1 cup low sodium chicken broth
▢½ cup parmesan cheese grated or hand shredded
▢1 teaspoon Italian seasoning
▢¼ teaspoon black pepper
▢1 cup baby spinach chopped
▢Fresh parsley for garnish
Instructions
Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
4 large chicken breasts,Salt and pepper,1 teaspoon Italian Seasoning
Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
4 tablespoons flour,3 tablespoons parmesan cheese
Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
2 tablespoons European Style Butter
Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and
browned on both sides. Remove from the skillet and place on a plate. Cover with foil.Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
¼ cup European Style Butter
Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
4 garlic cloves,8.5 ounces sun-dried tomatoes
Whisk in the flour and allow to thicken for approximately 1 minute.
Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
½ cup heavy cream,1 cup low sodium chicken broth,½ cup parmesan cheese,1 teaspoon Italian seasoning,¼ teaspoon black pepper
Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
1 cup baby spinach
Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
Fresh parsley for garnish
Enjoy😍😍😍😍😍