Parmesan Tuscan Chicken
Prep Time: 30 minutes Total Time: 30 minutes Servings: 4
This chicken dish recipe is perfect for a busy weeknight or Sunday dinner any time of the year.
This wonderful chicken recipe takes the creative Italian style of cooking and brings it into your kitchen. Imagine juicy chicken, a creamy sauce, with a mix of herbs and sun-dried tomatoes, all cooked in one pan. Yum!
Ingredients:
For the Chicken:
2 large chicken breasts, halved into cutlets
1 large egg, beaten
1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
pinch of salt
1/4 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon thyme
Olive oil for frying
For the Sauce:
2 shallots, finely chopped
2 cloves garlic, minced
1 cup sun-dried tomatoes, drained and chopped
1 teaspoon tomato puree/paste
1 cup cream
1/2 cup grated parmesan cheese
1 ½ cups chicken or vegetable broth
2 cups baby spinach
pepper, to taste
parsley, chopped, for garnish
Pasta or rice, for serving
Directions:
For the Chicken:
Dip chicken cutlets in the beaten egg, then in the mixture of flour, parmesan, herbs, and spices.
Heat oil in a pan over medium-high heat, then fry the chicken on both sides until golden brown, remove them from the pan and set aside.
In the same pan, add more olive oil, then fry the shallots until translucent.
Add the garlic and sun-dried tomatoes to the pan, then stir in the tomato puree and cook for a minute.
For the Sauce:
Pour in the cream, parmesan cheese, and chicken broth. then let simmer until it lightly thickens.
Add the baby spinach to the pan and cook until wilted.
Return the chicken cutlets to the pan, gently placeing them into the sauce.
Simmer the chicken in the sauce for a couple of minutes to allow the flavors to mix.
Garnish the with parsley and serve the chicken with creamy sauce over rice or pasta. Enjoy!
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