Creamy Tuscan Chicken
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1 1/2 pounds large boneless and
skinless chicken breasts halved horizontally to make 4 fillets
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1 teaspoon salt
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3/4 teaspoon black cracked pepper
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1 1/2 teaspoons paprika
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1 1/2 teaspoons onion powder
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2 tablespoons reserved sun-dried
tomato oil or olive oil
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For The Sauce:
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2 tablespoons minced garlic, about 6
cloves
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5 oz jarred sun-dried tomato, (slice
into strips) in oil, drained (reserve 2 tablespoons of oil for cooking)
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1 teaspoon Dijon mustard
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1 1/2 cups ½ and ½
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3 cups spinach
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1/2 cup fresh grated Parmesan
cheese
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2 tablespoons fresh chopped
parsley to serve
1.
Season chicken with salt, pepper, paprika
and onion powder.
2.
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.
3.
Add the garlic to the chicken juices and oil
and saute until fragrant (about 30 seconds to 1 minute), then add in the sun-dried
tomatoes. Saute for 1-2 minutes to release their flavors. Mix the Dijon thoroughly.
4.
Reduce heat to low-medium heat, add the 12
and 1/2 and bring to a gentle simmer, while stirring occasionally. Season with
salt and pepper to your taste.
5.
Add in the spinach leaves and allow to wilt
in the sauce, then add in the parmesan cheese. Allow sauce to simmer until
cheese melts through the sauce.
6.
Add the chicken back into the pan; top with
parsley and serve over pasta, rice or steamed veg. (adapted from Café Delights) Serves 4.
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