Creamy Tuscan Chicken With Spinach and Sun-Dried Tomatoes

I don't think about you, yet one thing we almost dependably have in the cooler, or can without much of a stretch get from the store, is a couple of chicken bosoms. They are perpetually flexible thus simple to make a supper from, notwithstanding when you're in a rush. Along these lines, it makes sense that I'm generally watchful for new formulas to make full utilization of this unassuming staple!

Other than the chicken, there is a LOT to like about this dinner. A rich, tasty cream sauce, mixed with new garlic, Parmesan, and Italian flavoring. Vivid spinach and sun-evaporated tomatoes advantage everything and guarantee there's some nourishment. 🙂

Also, while you could serve this plain or nearby about anything, I mean, pasta runs with it so well. Why battle it?

I comprehend that numerous online formulas for "Tuscan chicken" are motivated by a dish that is or used to be served at The Olive Garden, to be completely honest: I have never actually eaten this dish. Indeed, I'm not by any means beyond any doubt I have ever even been to an Olive Garden. Thus, I can't state whether this is close or not to that dish.

Rich Tuscan chicken with crisp garlic, spinach, and sun-dried tomatoes is a dinner deserving of engaging or extraordinary events, yet it tends to be on your table in less than 30 minutes.

Also try our recipe Creamy Swiss Chicken Bake

A restaurant-quality meal on the table in less than 30 minutes - creamy Tuscan chicken is as easy as it is delicious, and as perfect for busy weeknights as it is for entertaining.

Ingredients

• 1-2 tablespoons extra-virgin olive oil 
• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breasts thinly-sliced (about 1-1.5 pounds) (see note 1)
• 2-3 teaspoons kosher salt
• a few turns of freshly-ground black pepper
• 4 cloves garlic minced (see note 2)
• 1/2 cup chicken broth 
• 3/4 cup heavy cream 
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese grated
• 1-2 cups fresh spinach roughly chopped
• 1/2 cup sun-dried tomatoes roughly chopped (see note 3) 
• pasta for serving

Instructions

1. In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside. 
2. If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
3. Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
4. Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
5. Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

Notes
1. If possible, take your chicken breasts out of the fridge and let them rest at room temperature for 10-15 minutes before you start cooking. This helps them to cook more evenly, so the inside is done just as the outside gets nice and browned.
2. In a pinch, you could sub 1 teaspoon garlic powder for the freshly minced cloves.
3. If using oil-packed sun-dried tomatoes, drain and try to pat a little bit of the oil off of them before chopping and mixing in with the sauce.
4. This is a rich and very flavorful sauce, so even if serving with pasta, we find a little goes a long way, and don't typically coat all of the pasta in sauce as you might want to with, say, a lighter marinara or the like.

Source : https://bit.ly/2FtZTaO

Read more our recipe Dijon Baked Salmon