🍗 Tuscan Chicken

While I can’t seem to stop making the Lemon Chicken Piccata I figured I needed to give it a break and try out something new to keep the menu fresh at home, and sadly this has become my new overly made kitchen goto creation.

Ingredients – Chicken

• 1 pound large boneless, skinless chicken breasts halved horizontally
• Salt
• Black Pepper
• Paprika
• Onion powder
• 2 tablespoons sun-dried tomato oil
• 2 tablespoons olive oil

Ingredients – Sauce

• 2 tablespoons minced garlic
• 5 oz jarred sun-dried tomato strips in oil drained, set the oil aside
• 1 tablespoon Dijon mustard
• 1/2 cup white wine
• 2 teaspoons Italian seasoning
• 2 cups heavy or thickened cream
• 3 cups baby spinach
• 3/4 cup fresh grated Parmesan cheese
• Fresh chopped parsley

Process

1. Season chicken with salt, pepper, paprika and onion powder evenly.
2. Heat 2 tablespoons of sun-dried tomato oil with 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken for 5-7 minutes each side, or until golden and cooked through (May require more olive oil depending on the size of pan)
3. Remove chicken from pan and set aside keeping warm
4. Add the remaining sun-dried tomato oil into the pan and fry the garlic for about 30 seconds.
5. Pour 1/2 cup white wine into the pan, allow a few minutes to reduce.
6. Add in the sun-dried tomatoes, cook for 2 minutes and then mix in Dijon Mustard
7. Now add in 2 teaspoons Italian seasoning
8. Reduce heat to medium-low heat, add the cream and bring to a simmer. Add additional salt and pepper to your taste.
9. Add in the baby spinach, allow baby spinach to wilt in the sauce
10. Add in the grated parmesan cheese, give a few minutes for the cheese to melt into the sauce
11. Place the chicken back into the pan, sprinkle with parsley

You can serve this dish in many ways, I have continued with my goto of placing on top of homemade fettuccini noodles, and on occasion serving with a side of garlic bread for the sauce.