Tuscan chicken 

Tuscan chicken is a delicious second course, which you can include in the menu! 😀 In the family it has been a great success, as tasty but simple at the same time, then you know, the chicken always puts everyone in agreement! ^_^ cooked in a pan it is really delicious. Succulent Tuscan chicken in a creamy and dreamy Parmesan sauce. This delicious dish is rich in spinach, garlic and full of flavor! This buttery parmesan cream sauce is so amazing, you will make it over and over again.

This Tuscan chicken is undoubtedly one of the most delicious and cute dishes around! Chicken breasts seasoned in a divine parmesan cream sauce, everything comes together in 30 minutes but will not last so long on the plate! Made with high quality ingredients. I use only the highest quality butter for this recipe and it makes all the difference. An easy recipe for chicken. This dish looks so good that you would think it's a no-brainer to assemble, but it is! Easy to prepare and goes from pantry to table in 30 minutes. Also it is all cooked in a pan. 

A midweek dinner like a gold star!

Ingredients

For chicken

4 large chicken breasts lightly pounded to a uniform thickness

1 teaspoon Italian seasoning

Salt and pepper

4 tablespoons flour

3 tablespoons of grated Parmesan cheese

2 tablespoons butter 

For the sauce

1/4 cup Butter

4 garlic cloves, minced

8.5 ounces (240 g) drained and rinsed sun-dried tomatoes

1 tablespoon flour

1/2 cup whipped cream

1 cup low-sodium chicken broth

1/2 cup grated or hand-grated Parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon black pepper

1 cup chopped spinach

Fresh parsley for garnish

Method 

Season each side of each pounded chicken breast with Italian seasoning, salt and pepper. Combine the flour and grated Parmesan cheese in a shallow bowl. Pass each chicken breast in the flour mixture, lining both sides. Heat a large pan over medium-high heat. Add the 2 tablespoons of butter and mix/melt. Cook the chicken (in batches if necessary) for 4-5 minutes per side or until it is completely cooked (165°C in the middle and no longer pink) and browned on both sides. Remove from the pan and put on a plate. Cover with film. Clean the pan and put it back on medium-high heat and add the remaining 1/4 cup of butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. Brown pieces retain a lot of flavor, so there is no need to remove them. Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant. Add the flour and thicken for about 1 minute. Stir in the cream, chicken broth, Parmesan, Italian dressing and pepper. Stir to join. Add the spinach and reduce the heat to simmer. Cook until the sauce thickens slightly and the spinach wilts. Put the chicken back in the pan and turn to cover it with the sauce. Leave to simmer until the chicken has heated, 2-3 minutes.

Garnish with fresh parsley.

Enjoy!