CREAMY TUSCAN CHICKEN

Homermade Easy reciped. i will share Healthy Recipes , Dessert Recipes, Vegan Recipes, Healthy Living, Healthy Thearapy. Creamy Tuscan Chicken in a Parmesan Spinach Sauce is a LOW CARB recipe PACKED with flavour! Garlic is pan fried in sun dried tomato oil, followed closely by sun dried tomatoes releasing all of their flavours in a mouthwatering cream sauce.

Homermade Easy reciped. i will share Healthy Recipes , Dessert Recipes, Vegan Recipes, Healthy Living, Healthy Thearapy.

Ingredients

  • 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon black cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided
  • For The Sauce:
  • 2 tablespoons minced garlic 6 cloves
  • 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve

Instructions

  • Season chicken with salt, pepper, paprika and onion powder.
  • Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
  • Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
  • Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  • Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  • Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

Notes

  1. 1/2 cup white wine (allow to reduce to half after adding in the garlic)
  2. 2 teaspoons Italian seasoning (after the parmesan cheese)