Creamy Tuscan chicken with contemporary garlic, spinach, and preserved tomatoes may be a meal warrant entertaining or special occasions, nevertheless is on your table in half-hour.
I don’t realize you, however one issue we have a tendency to nearly perpetually have within the deep freezer, or will simply obtain from the shop, may be a few chicken breasts. They're endlessly versatile so simple to create a meal from, even once you’re in a very hurry. So, it stands to reason that I’m perpetually on the lookout for brand spanking new recipes to create full use of this humble staple.
Besides the chicken, there's loads to love regarding this meal. A rich, flavorous bechamel sauce, infused with contemporary garlic, Parmesan, and Italian seasoning. Colourful spinach and preserved tomatoes perk everything up and guarantee there’s some nutrition.
And, whereas you may serve this plain or aboard nearly something, I mean, alimentary paste goes with it thus well.
INGREDIENTS :
- 1-2 tablespoons extra-virgin olive oil
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 2-3 teaspoons kosher salt
- 4 boneless skinless chicken breasts thinly-sliced (about 1-1.5 pounds)
- a few turns of freshly-ground black pepper
- 4 cloves garlic minced (see note 2)
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1-2 cups fresh spinach roughly chopped
- 1/2 cup sun-dried tomatoes roughly chopped
- 1/2 cup Parmesan cheese grated
- pasta for serving
INSTRUCTIONS :
- In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
- If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
- Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
- Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
- Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.
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