Creamy Tuscan Chicken
Creamy Tuscan Chicken in a Parmesan Spinach Sauce is a low-carb delight packed with flavor. Garlic is pan-fried in sun-dried tomato oil, followed by sun-dried tomatoes, releasing all their flavors into a mouthwatering cream sauce.
Ingredients
- • 1 1/2 pounds boneless skinless chicken breasts, halved horizontally to make 4 fillets
- • 1 teaspoon salt, adjust to your taste
- • 3/4 teaspoon cracked pepper, adjust to your taste
- • 1 1/2 teaspoons paprika
- • 1 1/2 teaspoons onion powder
- • 3 tablespoons reserved sun-dried tomato oil or olive oil, divided
- • 2 tablespoons garlic (6 cloves), minced
- • 5 oz sun-dried tomato strips in oil, drained, reserve 3 tablespoons of oil for cooking
- • 1 teaspoon Dijon mustard
- • 1 1/2 cups heavy cream or thickened cream, or evaporated milk
- • 3 cups spinach
- • 1/2 cup parmesan cheese, fresh grated
- • 2 tablespoons fresh parsley, chopped, 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. 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 flavors. Mix the Dijon through all of the flavors.
Reduce heat to low-medium, 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 vegetables.
Recipe from Cookbook Hub - www.cookbookhub.org