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Creamy Tuscan Chicken Recipe

Lebanon

dinner

The Cooking Foodie

hrs: 0 | mins: 30

Learn how to make the best creamy Tuscan chicken. This recipe makes tender and juicy chicken, coated with extra flavorful and super delicious creamy sauce. This dish is pretty easy to make and it takes 20-30 minutes to make it. This Tuscan chicken recipe is a perfect family dinner and both, kids and adults like it.

Full printable recipe: https://www.thecookingfoodie.com/reci...

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Ingredients:
For the chicken:
4 Chicken breasts or thighs
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Oregano
3 tablespoons Olive oil
For the sauce:
2 tablespoons Olive oil
4 Garlic cloves
1 Bell pepper, sliced into stirps
1 tablespoon Flour
1/3 cup (80ml) White wine (optional)
150g Sun-dried tomatoes, chopped
100g Spinach
1¼ cups (300g) Heavy cream
1/2 cup (50g) Parmesan
Salt to taste
Pepper to taste
1/2 teaspoon Paprika
1 teaspoon Thyme
1 teaspoon Oregano
2 tablespoons Parsley, chopped

Directions:
1. Preheat oven to 350F (180C).
2. In a shallow dish mix flour, salt, pepper, oregano and paprika. Coat the chicken breast with the flour.
3. Heat 2-3 tablespoons of olive oil in a large skillet or a pan. Add the chicken and fry on both sides until golden. Remove from heat and transfer to a baking dish and bake for 15 minutes or until cooked through.
4. Make the sauce: in a large skillet heat 2 tablespoons of olive oil. Add minced garlic and cook over low heat for 2-3 minutes. Add red bell pepper strips, sun dried tomatoes and cook for 2-3 minutes. Add 1 tablespoon of flour and cook, stirring, for 1 minute. Add white and cook over medium heat until evaporates. Add spinach and cook until for 3-4 minutes, until wilts.
5. And cream, parmesan cheese and the seasoning. Simmer until sauce is slightly reduced. Add the chicken to the pan and cook for 1-2 minutes over low heat.
6. Tern the heat off and sprinkle chopped parsley.
7. Serve with pasta, rice or with any side that you like.

serves: 4

Ingredient

Quantity

Unit

Note

Chicken, raw, breast

4.0

whole

Wheat flour, white, all-purpose

1.0

cup

Garlic, raw

0.5

tsp

salt

Spices, black, pepper

0.5

tsp

Spices, paprika

0.5

tsp

Spices, dried, oregano

0.5

tsp

Oil, olive

3.0

tbsp

Oil, olive

2.0

tbsp

Garlic, raw

4.0

whole

Wheat flour, white, all-purpose

1.0

tbsp

Alcohol, wine, white

0.3

cup

Tomatoes, sun-dried

150.0

Spinach, raw

100.0

Cream, heavy whipping, fluid

1.25

cup

Cheese, grated, parmesan

0.5

cup

Thyme, fresh

1.0

tsp

Spices, dried, oregano

1.0

tsp

Parsley, fresh

2.0

tbsp

add your quantity preferences to see your personalised ingredients

Preheat oven to 350F (180C).

In a shallow dish mix flour, salt, pepper, oregano and paprika. Coat the chicken breast with the flour.

Heat 2-3 tablespoons of olive oil in a large skillet or a pan. Add the chicken and fry on both sides until golden. Remove from heat and transfer to a baking dish and bake for 15 minutes or until cooked through.

Make the sauce: in a large skillet heat 2 tablespoons of olive oil. Add minced garlic and cook over low heat for 2-3 minutes. Add red bell pepper strips, sun dried tomatoes and cook for 2-3 minutes. Add 1 tablespoon of flour and cook, stirring, for 1 minute. Add white and cook over medium heat until evaporates. Add spinach and cook until for 3-4 minutes, until wilts.

And cream, parmesan cheese and the seasoning. Simmer until sauce is slightly reduced. Add the chicken to the pan and cook for 1-2 minutes over low heat.

Tern the heat off and sprinkle chopped parsley.

Serve with pasta, rice or with any side that you like.

per portion

name

quantity

% RDA

calories:

994

total fat:

63.6

saturated fat:

24.8