Creamy Tuscan Chicken

35 mins
Serves 2
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Directions

  1. 1Season the chicken breasts with olive oil, smoked paprika, garlic granules, onion granules, and salt.
  2. 2Season the chicken breasts with olive oil, smoked paprika, garlic granules, onion granules, and salt.
  3. 3Season the chicken breasts with olive oil, smoked paprika, garlic granules, onion granules, and salt.
  4. 4Sear the chicken breasts in a frying pan until browned.
  5. 5Sear the chicken breasts in a frying pan until browned.
  6. 6Sear the chicken breasts in a frying pan until browned.
  7. 7Finish cooking the chicken in the oven.
  8. 8Finish cooking the chicken in the oven.
  9. 9Finish cooking the chicken in the oven.
  10. 10Melt butter in the pan, add shallots, sweet red pepper, and crushed garlic and stir.
  11. 11Melt butter in the pan, add shallots, sweet red pepper, and crushed garlic and stir.
  12. 12Melt butter in the pan, add shallots, sweet red pepper, and crushed garlic and stir.
  13. 13Add tomato puree, chicken stock, cherry tomatoes, and oregano to the pan.
  14. 14Add tomato puree, chicken stock, cherry tomatoes, and oregano to the pan.
  15. 15Add tomato puree, chicken stock, cherry tomatoes, and oregano to the pan.
  16. 16Stir in reduced-fat creme fraiche and parmesan cheese.
  17. 17Stir in reduced-fat creme fraiche and parmesan cheese.
  18. 18Stir in reduced-fat creme fraiche and parmesan cheese.
  19. 19Add spinach and stir until wilted.
  20. 20Add spinach and stir until wilted.
  21. 21Add spinach and stir until wilted.
  22. 22Return the cooked chicken breasts to the pan and coat with the sauce.
  23. 23Return the cooked chicken breasts to the pan and coat with the sauce.
  24. 24Return the cooked chicken breasts to the pan and coat with the sauce.
  25. 25Serve over rice.
  26. 26Serve over rice.
  27. 27Serve over rice.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 bsp extra virgin olive oil
  • 2 bsp extra virgin olive oil
  • 2 bsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp onion granules
  • 1 tsp onion granules
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 15 g unsalted butter
  • 15 g unsalted butter
  • 15 g unsalted butter
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 sweet red pepper
  • 1 sweet red pepper
  • 1 sweet red pepper
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 100 g cherry tomatoes
  • 100 g cherry tomatoes
  • 100 g cherry tomatoes
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 0.5 tbsp dried oregano
  • 0.5 tbsp dried oregano
  • 0.5 tbsp dried oregano
  • 100 ml reduced fat creme fraiche
  • 100 ml reduced fat creme fraiche
  • 100 ml reduced fat creme fraiche
  • 15 g parmesan
  • 15 g parmesan
  • 15 g parmesan
  • 1 handful spinach
  • 1 handful spinach
  • 1 handful spinach

Equipment

frying panovenmortar and pestle