Course : D�nner
Cu�s�ne : �tal�an
Keyword : creamy tuscan ch�cken
Serv�ngs : 4 serv�ngs
INGREDIENTS :
- 1-2 tablespoons extra-v�rg�n ol�ve o�l
- 1/4 cup all-purpose flour
- 4 boneless sk�nless ch�cken breasts th�nly-sl�ced (about 1-1.5 pounds) (see note 1)
- 2-3 teaspoons kosher salt
- a few turns of freshly-ground black pepper
- 4 cloves garl�c m�nced (see note 2)
- 1/2 cup ch�cken broth
- 3/4 cup heavy cream
- 1 teaspoon �tal�an season�ng
- 1/2 cup Parmesan cheese grated
- 1-2 cups fresh sp�nach roughly chopped
- 1/2 cup sun-dr�ed tomatoes roughly chopped (see note 3)
- pasta for serv�ng
INSTRUCTIONS :
- �n a large sk�llet, warm ol�ve o�l over med�um-h�gh heat.
- Place flour �n a small bowl or plate.
- L�ghtly spr�nkle each s�de of the ch�cken breasts w�th kosher salt and black pepper, then dredge each s�de l�ghtly through the flour.
- Shake off any excess, then place ch�cken breasts �n the warm pan. Cook for 3-4 m�nutes on each s�de, just unt�l browned and no longer p�nk �n the center.
- Remove ch�cken to a plate and set as�de.
- �f the sk�llet �s dry, add a t�ny b�t more ol�ve o�l, followed by the garl�c.
- Cook for about 1 m�nute, just unt�l fragrant.
- Add ch�cken broth, and scrape any browned b�ts from the bottom of the sk�llet.
- Add cream, �tal�an season�ng, and Parmesan cheese.
- Cook over med�um heat for 5-7 m�nutes, st�rr�ng frequently, unt�l the sauce v�s�bly th�ckens.
- St�r �n sp�nach and sun-dr�ed tomatoes, and s�mmer for 1-2 m�nutes, unt�l sp�nach w�lts.
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