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A skillet filled with creamy Tuscan chicken. The dish features browned chicken breasts cooked in a rich, creamy sauce with visible ingredients like sun-dried tomatoes, spinach, and herbs. The sauce is thick and garnished with freshly chopped parsley.
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Creamy Tuscan Chicken Recipe

Prep Time45 minutes
WORK TIME15 minutes
Cuisine: Italian
Servings: 4 yields

Ingredients

For the chicken:

  • 4 Chicken breasts or thighs
  • 1 cup Flour
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Paprika
  • ½ teaspoon Oregano
  • 3 tablespoons Olive oil

For the sauce:

  • 2 tablespoons Olive oil
  • 4 Garlic cloves
  • 1 Bell pepper sliced into stirps
  • 1 tablespoon Flour
  • ⅓ cup 80ml White wine (optional)
  • 150 g Sun-dried tomatoes chopped
  • 100 g Spinach
  • 1¼ cups 300g Heavy cream
  • ½ cup 50g Parmesan
  • Salt to taste
  • Pepper to taste
  • ½ teaspoon Paprika
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 2 tablespoons Parsley chopped

Instructions

  • DIRECTIONS
    1. Preheat oven to 350F (180C).
    2. In a shallow dish mix flour, salt, pepper, oregano and paprika. Coat the chicken breast with the flour.
    3. Heat 2-3 tablespoons of olive oil in a large skillet or a pan. Add the chicken and fry on both sides until golden. Remove from heat and transfer to a baking dish and bake for 15 minutes or until cooked through.
    4. Make the sauce: in a large skillet heat 2 tablespoons of olive oil. Add minced garlic and cook over low heat for 2-3 minutes. Add red bell pepper strips, sun dried tomatoes and cook for 2-3 minutes. Add 1 tablespoon of flour and cook, stirring, for 1 minute. Add white and cook over medium heat until evaporates. Add spinach and cook until for 3-4 minutes, until wilts.
    5. And cream, parmesan cheese and the seasoning. Simmer until sauce is slightly reduced. Add the chicken to the pan and cook for 1-2 minutes over low heat.
    6. Tern the heat off and sprinkle chopped parsley.
    7. Serve with pasta, rice or with any side that you like.

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