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Creamy Tuscan Chicken

This creamy Tuscan chicken recipe is fast, easy, and totally delicious. You will love the creamy sauce with sun-dried tomatoes, basil, and fresh spinach! Ready in 25 minutes.
  •  Course Main Course
  •  Cuisine Italian American
  •  Keyword Creamy Tuscan chicken
  •  Prep Time 5 minutes
  •  Cook Time 20 minutes
  •  Total Time 25 minutes
  •  Servings 4
  •  Author Salt & Lavender
  • 2-3 chicken breasts sliced lengthwise
  • Salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup chicken broth, water, or dry white wine
  • 1 heaping teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • 1 cup (packed) fresh baby spinach
  • 1/4 cup sun-dried tomatoes (see note)
  • 1 tablespoon fresh basil chopped

  1. Cut the chicken in half lengthwise. Sprinkle with salt & pepper and garlic powder on both sides. Dredge in flour.
  2. Melt the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes/side or until golden. Take the chicken out of the pan and set aside.
  3. Deglaze the pan with the chicken broth and Dijon mustard. Scrape up any brown bits and let it simmer for 2 minutes. 
  4. Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Reduce the heat to medium and cook for 5 minutes until the chicken is fully cooked through and the sauce reduces a bit.
  5. Stir in the basil and season with extra salt & pepper if needed. Serve immediately. 
Recipe Notes
If the sun-dried tomatoes are not packed in oil, you may want to add a bit more - the oil-packed ones taste more concentrated. I drain the oil prior to adding them to the pan.
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