Creamy Tuscan Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt (adjust to your tastes)
- 3/4 teaspoon cracked pepper (adjust to your tastes)
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 3 tablespoons reserved sun dried tomato oil (or olive oil, divided)
Sauce
- 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 for lower calorie/fat)
- 3 cups spinach
- 1/2 cup parmesan cheese (fresh grated)
- 2 tablespoons fresh parsley (chopped, to serve)
Instructions
- 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.
8 min - 3
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 flavours. Mix the Dijon through all of the flavours.
1 min - 4
Reduce heat to low-medium heat, add the cream (or evaporated milk) 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 for a further minute 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.
Nutrition
Per serving (based on 4 servings)
