Creamy Tuscan Chicken

At a recent dinner for the South Cronulla Bowling Club trivia night, we did a Mid Winters Warmers dinner with this recipe, and Sherry Braised Pork, both were huge successes. Many of the comments were about how did we get the chicken breast so tender and juicy. No big secret there! Firstly we used our own high-quality chicken breasts, which come from a totally different supply chain from the supermarkets and have a superior quality and taste, next was to cook them to the correct temperature (using a thermometer).

We also did a cook-and-taste demonstration of this recipe during one of our in-store product tasting with links to this recipe. So please find below our take on this famous recipe. Our take on the regular recipes is to use Sun-dried tomato pesto, which is available at most supermarkets and gives an extra depth of flavour.

Buon appetito
David

Creamy Tuscan Chicken

Tuscan Chicken

A super simple and tasty dinner ready in less that 30 mins
Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4 people

Ingredients
  

  • 4 chicken breasts
  • 1 large egg
  • 3 tbsp plain all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/4 tsp garlic salt
  • 2 tbsp olive oil

For the Sauce

  • 1 tbsp olive oil
  • 1 onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 cup 160g sun dried tomatoes
  • 1 red capsicum de-seeded and sliced
  • 1 tbsp tomato puree paste
  • 1/3 cup 90ml white wine
  • 240 ml chicken stock
  • pinch of salt and pepper
  • 1/3 cup 90ml double cream
  • 50 g parmesan cheese grated
  • 3 packed cups fresh baby spinach
  • 1 tbsp chopped parsley

Instructions
 

  • Preheat the oven to 160C. Trim the chicken breasts to remove any fatty parts.
  • Whisk the egg lightly in a shallow bowl.
  • In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
  • Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
  • Dip the chicken breasts in the egg, then dredge in the flour mixture.
  • Place the chicken in the pan and fry on both sides until golden.
  • Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
  • Add the oil to the pan and heat on a medium heat.
  • Add the onion and cook for 3-4 minutes until they start to soften.
  • Add the garlic, oregano, paprika, sun dried tomatoes, red capsicum and tomato puree. Cook for 2 minutes, moving around the pan.
  • Next pour in the wine and allow to bubble for 2 minutes,
  • Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
  • Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
  • Remove the chicken from the oven. Check it’s done (insert a knife into the fattest piece of one of the chicken breasts – it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
  • Serve topped with a sprinkling of fresh parsley.
Keyword Chicken
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