Please be sure to follow my blog
My Instagram Follow me
Follow me on Facebook
Please be sure to follow my blog here
Tuscan chicken has great flavors of garlic, tomatoes, parmesan cheese and creamy goodness all cooked up in one skillet. So good, and not too difficult.
SERVINGS 4
What you Need:
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
1 cup heavy cream
2 teaspoons minced garlic
1 teaspoon corn starch
¼ teaspoon salt
⅛ teaspoon black pepper
1 can diced tomatoes, drained but reserve juice(I use Italian herb tomatoes)
¼ cup shredded Parmesan cheese
½ cup chopped fresh spinach
How to make it:
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness. If chicken breasts are very thick I butterfly mine open in half.
Heat a large skillet with the oil for a minute or two.
Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Season chicken with this mixture (I just do the top, since the bottom will be sitting in sauce). Cook chicken on each side about 4 minutes or until it's done and not pink inside and is nice and brown. Turn and brown on both sides.
Whisk together cream, garlic, corn starch and salt until combined. Stir in drained tomatoes and Parmesan cheese and pour around the chicken in the skillet (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
Cook this mixture on medium low until it starts to bubble, if it's too thick add some of the tomatoes juice or milk just a little until it is nice and creamy but not too thick(the exact cook time will depend on your stove).
Turn off the heat and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
Uncover and serve.
No comments:
Post a Comment