MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pan Creamy Tuscan Chicken
Categories: Poultry, Vegetables, Dairy, Cheese, Greens
Yield: 4 servings
2 tb Olive oil
2 Chicken breast halves;
- boned, skinned
1/2 ts Salt
1/2 ts Pepper
1/4 c A-P flour (optional)
1 tb Butter
1 sm Onion; halved & sliced
2 cl Garlic; minced
1/4 c Chicken broth
1 c Heavy whipping cream
1 c Parmesan cheese; grated,
- divided
3/4 ts Garlic powder
2 c Fresh baby spinach
1/3 c Julienned soft sun-dried
- tomatoes; not oil packed
On a clean cutting board, use a sharp knife to halve your chicken
breasts horizontally, so you have 4 thinner chicken breasts.
Sprinkle both sides of chicken with salt and pepper. If desired,
dredge chicken in flour, shaking off any excess flour before searing.
Heat oil in a large skillet over medium heat. Sear chicken on one
side, resisting the urge to move it around! Once you can move it
easily and it's browned, flip and sear the other side.
For the best sear, make sure your chicken has been out of the
fridge for at least 1/2 hour before cooking.
Remove chicken from the pan and set aside. In the same pan, melt
butter. Add onion and cook for a few minutes until tender. Then add
garlic and cook for one more minute.
Add broth, stirring to loosen browned bits from the pan. Bring to a
boil, then stir in cream, 1/2 cup Parmesan cheese and garlic
powder. Reduce to a simmer and cook over medium-low heat until the
sauce begins to thicken, about 5 minutes.
Return chicken to the pan. Add spinach, tomatoes and the remaining
1/2 cup Parmesan. Cover pan and cook around 15 minutes. Serve while
still warm.
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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