Creamy Tuscan Chicken

Serves 1
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Directions

  1. 1Butterfly the chicken.
  2. 2Season the chicken with salt, garlic powder, onion powder, paprika, oregano, and black pepper.
  3. 3Heat a pan with sun-dried tomato oil and a drizzle of olive oil.
  4. 4Lay down the chicken and sear on both sides.
  5. 5While the chicken is cooking, split some cherry tomatoes in half.
  6. 6Cut one whole shallot or a half of an onion.
  7. 7Crush a few cloves of garlic.
  8. 8Wash an entire bag of spinach.
  9. 9Remove the chicken from the pan.
  10. 10Toss in the shallots and garlic.
  11. 11Cook the shallots and garlic for about 3 to 5 minutes until nice and aromatic.
  12. 12Add some mushrooms to the dish.
  13. 13Deglaze the bottom of the pan with some dry white wine.
  14. 14Toss in the cherry tomatoes and some chopped sun-dried tomatoes.
  15. 15Add some red pepper flakes and a little bit more oregano.
  16. 16Pour in about a cup and a half of heavy cream.
  17. 17Let the sauce simmer and let all the flavors get to know each other.
  18. 18Toss in the spinach first and let it wilt down a little bit.
  19. 19Add in some Parmesan cheese.
  20. 20Tuck the chicken back into the sauce.
  21. 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.
  22. 22Squeeze some lemon over top to brighten up the dish.
  23. 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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