Tuscan Chicken
Ingredients
- 4 Boneless Skinless Chicken Breasts Lightly Pounded To Even Thickness
- 1 Teaspoon Italian Seasoning
- Kosher Salt And Freshly Ground Black Pepper
- 4 Tablespoons All-purpose Flour
- 3 Tablespoons Freshly Grated Parmesan Cheese
- 2 Tablespoons European-style Butter
- ¼ Cup European-style Butter
- 4 Cloves Garlic Minced
- 8.5 Ounces Sun-dried Tomatoes Drained And Rinsed 1 Jar
- 1 Tablespoon All-purpose Flour
- ½ Cup Heavy Cream
- 1 Cup Low-sodium Chicken Broth
- ½ Cup Freshly Grated Parmesan Cheese
- 1 Teaspoon Italian Seasoning
- ¼ Teaspoon Ground Black Pepper
- 1 Cup Baby Spinach Chopped
- Chopped Fresh Parsley Optional For Garnish
Instructions
- Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
- Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
- Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt.
- Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165°F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
- 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 them.
- Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
- 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.
- Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
- 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.
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This recipe looks delicious! I can’t wait to try it out.