Sunday, January 8, 2017

Tuscan Chicken in an Italian Cheese and Garlic Cream Sauce

My previous post hailed from Provence. This post comes from the internet. I saw a recipe post for a creamy Tuscan chicken. The idea struck me a wonderful, but the recipe was boring and based upon short cuts. That caused me to do a little workup for a full flavor version. I hope you enjoy this as much as I did cooking it.


2 boneless, skinless chicken breasts, each cut in half*
1 small onion, diced
5 to 6 ounces of picked and stemmed fresh spinach
1/4 cup each shredded mozzarella, 5 cheese Italian bland, and grated Parmesan
6 petals of oil packed sun-dried tomatoes, julienned, with 2 Tablespoons of the oil 
1 rounded Tablespoon of capers
5 cloves of garlic, minced
1/2 cup thin sliced mushrooms
1 pint cream
1 to 2 Tablespoons Italian seasoning (I used the Penzy's Tuscan Sunset)
salt and pepper


In a heavy bottomed saute pan, heat the oil from the sun-dried tomatoes just to the smoking stage. Generously season the chicken breasts and brown them on both sides. Do not attempt to fully cook the breast pieces. Remove the chicken and tent it with foil. Do not clean or empty the pan.

Reduce the heat to medium low and saute the onion and mushrooms until the onions are translucent. Add the garlic, seasoning, tomatoes, and capers. Cook another 1 to 2 minutes until the mixture knocks you down with aroma. Add the cream and bring to the boil. Reduce the heat and add the spinach and cheeses. Stir frequently as the spinach wilts and the cheeses melt.

Return the chicken breast to the sauce, with any juices, and spoon sauce onto the chicken. Simmer until the sauce thickens and the breasts have no pink in the interior. (FDA says 165 degrees)

Serve over noodles, rotini, or orzo.

* This dish would be better with thigh meat, but breast was what I had.

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