Tuscan Creamy Chicken


Tuscan Creamy Chicken 


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


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


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