Creamy Tuscan Chicken
Serves 1
Directions
- 1Butterfly the chicken.
- 2Season the chicken with salt, garlic powder, onion powder, paprika, oregano, and black pepper.
- 3Heat a pan with sun-dried tomato oil and a drizzle of olive oil.
- 4Lay down the chicken and sear on both sides.
- 5While the chicken is cooking, split some cherry tomatoes in half.
- 6Cut one whole shallot or a half of an onion.
- 7Crush a few cloves of garlic.
- 8Wash an entire bag of spinach.
- 9Remove the chicken from the pan.
- 10Toss in the shallots and garlic.
- 11Cook the shallots and garlic for about 3 to 5 minutes until nice and aromatic.
- 12Add some mushrooms to the dish.
- 13Deglaze the bottom of the pan with some dry white wine.
- 14Toss in the cherry tomatoes and some chopped sun-dried tomatoes.
- 15Add some red pepper flakes and a little bit more oregano.
- 16Pour in about a cup and a half of heavy cream.
- 17Let the sauce simmer and let all the flavors get to know each other.
- 18Toss in the spinach first and let it wilt down a little bit.
- 19Add in some Parmesan cheese.
- 20Tuck the chicken back into the sauce.
- 21Let it cook for another 5 to 10 minutes either on the stove top or in the oven, and let the sauce get nice and thick and creamy.
- 22Squeeze some lemon over top to brighten up the dish.
- 23Serve with some mashed potatoes or polenta or rice.
Ingredients
- chicken
- salt
- garlic powder
- onion powder
- paprika
- oregano
- black pepper
- sun-dried tomato oil
- olive oil
- cherry tomatoes
- 1 shallot
- garlic cloves
- 1 bag spinach
- mushrooms
- dry white wine
- chopped sun-dried tomatoes
- red pepper flakes
- 1.5 cup heavy cream
- Parmesan cheese
- lemon
- mashed potatoes
- polenta
- rice
- crusty bread
Equipment
pangarlic presssalad spinner
Tips
- Do not skip the crusty bread to soak up all of that sauce.
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