Creamy Tuscan Chicken: Sautéing With Sudha [4]


One of the best parts about this recipe is that you can eat it with practically anything - pasta, rice, tortillas, quinoa, cous cous... I mean... anything. Here's how to make this savory, saucyyyy dish!


Creamy Tuscan Chicken


Prep/Cook Time: 30-35 Minutes


What You'll Need:

•1 package chicken breast / chicken thighs (I prefer chicken thighs but couldn't find any at the store)

•salt & pepper - measure by taste

•garlic powder - optional (I like to use McCormick's Grill Mates Roasted Garlic & Herb seasoning - linked, available at most grocery stores)

•2 tsp dried rosemary (substitute - italian seasoning)

•1 tbsp minced garlic

•1/2 cup chicken broth / stock

•1/3 cup sun-dried tomato - chopped

•1 cup heavy cream / half-and-half

•1/2 cup grated parmesan cheese

•spinach - optional (not pictured... i forgot)

How To:

➊ Heat up a cast iron skillet on high heat with oil. Once the skillet is hot, place the chicken and cook for 2-4 minutes per side (cut a piece to make sure there's no pink left). Season each side with a pinch of salt and pepper. Once cooked, remove chicken and place on a plate.


➋ Reduce heat to medium-low. Scrape off chicken residue and add in garlic and rosemary. Sauté for a few minutes. You should be able to smell the garlic and seasonings. Pour in the chicken broth, then the sun-dried tomatoes and cream. Cook for a few minutes and stir together. Add in Parmesan cheese and stir around until melted. Add in spinach last.

➌ Add the chicken in skillet and drizzle sauce over chicken.

Notes:

• If the sauce is too thick, add in some extra chicken broth

• Don't add in salt until the end - the Parmesan cheese is already salty. Use sodium free broth / stock


Enjoy your incoming food coma!


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