Recipe
Creamy Tuscan Chicken
This version moves the recipe toward the widely recognized creamy Tuscan chicken: seared chicken cutlets in a garlic Parmesan cream sauce with sun-dried tomatoes and spinach. A splash of white wine keeps the sauce balanced, while the skillet method preserves the savory depth of the original without turning it into a bean stew.
Ingredients
For the chicken and sauce | |
|---|---|
2 1⁄4 | pounds boneless skinless chicken breast, cut into 6 thin cutlets |
1 1⁄4 | teaspoons kosher salt, divided |
3⁄4 | teaspoon black pepper, divided |
1⁄2 | teaspoon italian seasoning |
1⁄4 | cup all-purpose flour |
2 | tablespoons olive oil |
2 | tablespoons unsalted butter, divided |
4 | cloves garlic, minced |
1⁄2 | cup dry white wine |
3⁄4 | cup chicken broth, low-sodium |
1 | cup heavy cream |
1⁄2 | cup parmesan cheese, finely grated |
1⁄2 | cup sun-dried tomato, oil-packed, drained and thinly sliced |
5 | ounces baby spinach |
1⁄8 | teaspoon red pepper flake, optional |
1 | tablespoon fresh basil, chopped, optional |
Instructions
| 1. | Pat the chicken dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning. |
|---|---|
| 2. | Spread the flour on a plate and dredge the chicken lightly, shaking off any excess. |
| 3. | Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. |
| 4. | Sear the chicken until golden and cooked through, 4 to 5 minutes per side, then transfer it to a plate. |
| 5. | Reduce the heat to medium, add the remaining 1 tablespoon butter and the garlic, and cook for 30 seconds. |
| 6. | Pour in the white wine and scrape up the browned bits, simmering until the wine is reduced by about half. |
| 7. | Stir in the chicken broth, heavy cream, Parmesan, sun-dried tomatoes, red pepper flakes if using, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. |
| 8. | Simmer the sauce gently for 3 to 5 minutes, stirring often, until it lightly coats a spoon. |
| 9. | Fold in the spinach and cook just until wilted. |
| 10. | Return the chicken and any juices to the skillet and spoon the sauce over the top. |
| 11. | Simmer for 2 to 3 minutes until the chicken is hot and the sauce is creamy, then finish with basil if using. |
Published on Aug 08, 2024 by Luminița
