Tuscan Chicken
Directions
- 1Clean 1.5 pounds of chicken tenders and remove the tendon using a fork.
- 2Clean 1.5 pounds of chicken tenders and remove the tendon using a fork.
- 3Clean 1.5 pounds of chicken tenders and remove the tendon using a fork.
- 4Add avocado oil, adobo all-purpose seasoning, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 teaspoons of salt, and black pepper to the chicken.
- 5Add avocado oil, adobo all-purpose seasoning, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 teaspoons of salt, and black pepper to the chicken.
- 6Add avocado oil, adobo all-purpose seasoning, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 teaspoons of salt, and black pepper to the chicken.
- 7Mix the seasonings thoroughly into the chicken.
- 8Mix the seasonings thoroughly into the chicken.
- 9Mix the seasonings thoroughly into the chicken.
- 10Add the oil from an 8-ounce jar of sun-dried ripe tomatoes to a pan and heat.
- 11Add the oil from an 8-ounce jar of sun-dried ripe tomatoes to a pan and heat.
- 12Add the oil from an 8-ounce jar of sun-dried ripe tomatoes to a pan and heat.
- 13Place the seasoned chicken tenders in the hot oil and cook them about 75% of the way through, flipping as needed.
- 14Place the seasoned chicken tenders in the hot oil and cook them about 75% of the way through, flipping as needed.
- 15Place the seasoned chicken tenders in the hot oil and cook them about 75% of the way through, flipping as needed.
- 16Remove the partially cooked chicken from the pan and set aside.
- 17Remove the partially cooked chicken from the pan and set aside.
- 18Remove the partially cooked chicken from the pan and set aside.
- 19Add chopped onion and 3 cloves of minced garlic to the pan and sauté until fragrant.
- 20Add chopped onion and 3 cloves of minced garlic to the pan and sauté until fragrant.
- 21Add chopped onion and 3 cloves of minced garlic to the pan and sauté until fragrant.
- 22Add about half a jar of sun-dried ripe tomatoes to the pan, cutting some in half with scissors.
- 23Add about half a jar of sun-dried ripe tomatoes to the pan, cutting some in half with scissors.
- 24Add about half a jar of sun-dried ripe tomatoes to the pan, cutting some in half with scissors.
- 25Pour in one pint of heavy cream.
- 26Pour in one pint of heavy cream.
- 27Pour in one pint of heavy cream.
- 28Season the sauce with red pepper flakes, Italian seasoning, garlic powder, and a large pinch of salt.
- 29Season the sauce with red pepper flakes, Italian seasoning, garlic powder, and a large pinch of salt.
- 30Season the sauce with red pepper flakes, Italian seasoning, garlic powder, and a large pinch of salt.
- 31Grate parmesan cheese into the sauce and stir.
- 32Grate parmesan cheese into the sauce and stir.
- 33Grate parmesan cheese into the sauce and stir.
- 34Add two handfuls of washed spinach to the sauce and let it wilt down.
- 35Add two handfuls of washed spinach to the sauce and let it wilt down.
- 36Add two handfuls of washed spinach to the sauce and let it wilt down.
- 37Return the chicken tenders and their juices to the pan with the sauce.
- 38Return the chicken tenders and their juices to the pan with the sauce.
- 39Return the chicken tenders and their juices to the pan with the sauce.
- 40Cover the pan and let it cook on low to medium heat for 7-10 minutes.
- 41Cover the pan and let it cook on low to medium heat for 7-10 minutes.
- 42Cover the pan and let it cook on low to medium heat for 7-10 minutes.
- 43Garnish with fresh parsley.
- 44Garnish with fresh parsley.
- 45Garnish with fresh parsley.
- 46Serve the Tuscan chicken with potatoes.
- 47Serve the Tuscan chicken with potatoes.
- 48Serve the Tuscan chicken with potatoes.
Ingredients
- 1.5 pound chicken tenders
- 1.5 pound chicken tenders
- 1.5 pound chicken tenders
- avocado oil
- avocado oil
- avocado oil
- adobo all-purpose seasoning
- adobo all-purpose seasoning
- adobo all-purpose seasoning
- garlic powder
- garlic powder
- garlic powder
- Italian seasoning
- Italian seasoning
- Italian seasoning
- onion powder
- onion powder
- onion powder
- smoked paprika
- smoked paprika
- smoked paprika
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- black pepper
- black pepper
- black pepper
- 8 ounce sun-dried ripe tomatoes (oil reserved for cooking)
- 8 ounce sun-dried ripe tomatoes (oil reserved for cooking)
- 8 ounce sun-dried ripe tomatoes (oil reserved for cooking)
- onion
- onion
- onion
- 3 cloves of garlic
- 3 cloves of garlic
- 3 cloves of garlic
- 1 pint heavy cream
- 1 pint heavy cream
- 1 pint heavy cream
- red pepper flakes
- red pepper flakes
- red pepper flakes
- parmesan cheese
- parmesan cheese
- parmesan cheese
- 2 handfuls spinach
- 2 handfuls spinach
- 2 handfuls spinach
- fresh parsley
- fresh parsley
- fresh parsley
Equipment
forkmixing bowlfrying pantongsspatulascissorsgraterlid
Tips
- Remove the tendon from the chicken tenders for a better texture.
- Only cook the chicken about 75% of the way initially, as it will finish cooking in the sauce.
- Be generous with the parmesan cheese for a rich flavor.