Tuscan Chicken - A Taste of Italy at Home
Chicken is one of those ingredients you always have on hand but never know what to do with.Tuscan chicken is chicken breasts in a creamy sauce with sun dried tomatoes and spinach.
This delicious dish will transport you to the shores of Italy. The flavors of oregano and basil. The velvety sauce coating the strands of pasta. The chicken so tender you can cut it with a fork. The flavors all come together with the chew of the sun dried tomatoes and earthiness of the spinach.
It's made on the stove top so it's perfect for a week night meal. If you're looking for something to make that's quick, delicious and also impressive for guests - this is the recipe!!
Slicing the chicken breasts into cutlets helps to stretch it. And by using frozen spinach it's not only cheaper but since it's already cooked you can add more and have your dish ready faster. The final touch is a sprinkle of Parmesan cheese.
To make Tuscan Chicken Here Is What You Need:
3 chicken breasts cut into cutlets
1 Tablespoon of olive oil
1 Tablespoon of butter
1/2 onion, chopped
1 Tablespoon or 3-4 garlic cloves, minced
4 ounces of sun dried tomatoes, not in oil
Italian seasoning
oregano
salt, pepper
6 ounces of frozen spinach, with as much liquid squeezed out as possible
1 cup of chicken broth
1/2 cup of cream or half and half
Parmesan cheese
In a large skillet on medium heat add the olive oil and then add the butter and let it melt. Add salt and pepper to the chicken cutlets on both sides. Once the fat in the pan is heated add the chicken to the pan and brown on both sides. About 4-45 minutes per side. Remove from pan and set aside.
In the same pan add the chopped onion. Cook until translucent - about 5 minutes. If the onions begin to brown turn down the heat. Add in the garlic and cook until fragrant.
Once the garlic is fragrant then add the chopped sun dried tomatoes. Tossing to coat. Season with salt, pepper, Italian seasoning and Oregano. Add in the spinach and cook until heated through.
Add in the chicken broth, making sure to scrape up all the bits on the bottom of the skillet. That's all flavor! Add in the cream or half and half. Check the seasoning. Simmer until the sauce has thickened slightly.
Add the chicken back to the pan along with any liquid. Spoon sauce over the chicken and let it heat through. Turn off the heat and add 1 Tablespoon of grated Parmesan to each cutlet.
TIPS:
You can buy already cut chicken cutlets but if you have boneless, skinless chicken breasts you can slice them longways to create the cutlets yourself. No need to pound them out because they will be thin enough.
When adding the Parmesan be sure to have the heat on your stove turned off. That way the Parmesan won't melt into one big clump.
You can use fresh spinach but just be aware that you will have to use more and that it will cook down quite a bit. That's why I like frozen. It's already been cooked so the volume you put in is what you get.
I can't stress enough how easy and delicious this is. If you give it a try please leave a comment and if you have any questions- please let me know that too.
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