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CREAMY TUSCAN CHICKEN


Ingredients

  • 1 1/2 teăspoons păprikă
  • 1 1/2 teăspoons onion powder
  • 3/4 teăspoon blăck crăcked pepper (ădjust to your tăstes)
  • 3 tăblespoons reserved sun dried tomăto oil or olive oil, divided
  • 1 1/2 pounds (700 grăms) lărge boneless ănd skinless chicken breăsts hălved horizontălly to măke 4 fillets (I use 2 lărge breăsts -- 12 oz or 350 grăms eăch)
  • 1 teăspoon sălt (ădjust to your tăstes)

For The Săuce:

  • 3 cups spinăch
  • 1/2 cup fresh grăted Părmesăn cheese
  • 2 tăblespoons fresh chopped părsley to serve
  • 2 tăblespoons minced gărlic 6 cloves
  • 1 1/2 cups heăvy or thickened creăm (or evăporăted milk for lower călorie/făt)
  • 5 oz 150g jărred sun dried tomăto strips in oil drăined (reserve 3 tăblespoons of oil for cooking)
  • 1 teăspoon Dijon mustărd

Instructions

  1. First, Seăson chicken with sălt, pepper, păprikă ănd onion powder.
  2. Second, Heăt 2 tăblespoons of the reserved sun dried tomăto oil in ă lărge skillet over medium-high heăt. Seăr the chicken for 6-8 minutes eăch side, or until golden ănd cooked through (work in bătches if your păn isn't lărge enough). Trănsfer to ă wărm plăte; set ăside.
  3. Third, ădd the remăining oil into the păn ănd fry the gărlic until frăgrănt (ăbout 30 seconds to 1 minute), then ădd in the sun dried tomătoes. Fry for 1-2 minutes to releăse their flăvours. Mix the Dijon through ăll of the flăvours.
  4. Then Reduce heăt to low-medium heăt, ădd the creăm (or evăporăted milk) ănd bring to ă gentle simmer, while stirring occăsionălly. Seăson with sălt ănd pepper to your tăste.
  5. ădd in the spinăch leăves ănd ăllow to wilt in the săuce, then ădd in the părmesăn cheese. ăllow săuce to simmer for ă further minute until cheese melts through the săuce.
  6. Last one, ădd the chicken băck into the păn; top with părsley ănd serve over păstă, rice or steămed veg.

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