Recipe: Appetizing Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken. Remove chicken and set aside on a plate. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes.
Saute the garlic (our star!) in a little oil, then add the chicken broth and cream. Simmer to thicken the sauce a bit. Tuscan garlic chicken is a Buca di Beppo quality Italian chicken dish smothered in a buttery cream sauce. You can cook Creamy Tuscan Garlic Chicken using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Creamy Tuscan Garlic Chicken
- It's 1 1/2 lbs of boneless skinless chicken breast.
- Prepare 2 tbsp of olive oil.
- Prepare 1 cup of heavy cream.
- You need 1/2 cup of chicken broth.
- You need 1 tsp of garlic powder.
- Prepare 1 tsp of Italian seasoning.
- You need 1/2 cup of parmesan cheese.
- Prepare 1 cup of chopped spinach.
- You need 1/2 cup of sun dried tomatoes.
It's a family favorite, and it is not too tough on the chef either! If you're a fan, this recipe has some other fabulous Italian relatives: Chicken Lombardy and Chicken Florentine! Creamy Tuscan Chicken with Spinach, Artichokes, Sun-Dried Tomatoes and Capers. The chicken is coated with Italian seasoning, is quickly pan-seared and then covered in a delicious garlic cream sauce.
Creamy Tuscan Garlic Chicken step by step
- In large skillet cook chicken with olive oil.
- Add heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium heat until it starts to thicken..
- Add spinach and tomatoes and simmer until spinach begins to wilt..
- Add chicken back in pan and serve..
The chicken breasts are moist and tender. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well. Tuscan Chicken recipe: To start, we'll season up some thin-sliced chicken breasts with a little paprika, garlic powder, and salt. Cook the chicken in a heavy bottomed pot (such as a cast iron skillet) in a bit of butter until the chicken is cooked through.
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