Tuscan Chicken Recipe

[Maverickpro201]

I probably out did myself for the year on this recipe find. Made it last night, with my own modification and it was a Hit.

No Pictures, but besides being really good it even looks pretty.

 

Tuscan Chicken

 

Ingredients.

1 tbsp extra virgin olive oil.       I used olive oil because I did not have any extra virgins available. Ha!!!!!!!!!!!!!!

4 boneless skinless chicken breast. I used Chicken thighs, that I skinned and de-boned. 

Salt & pepper

1 tsp oregano

3 tbsp butter

3 cloves of garlic minced. I used 3 tsp of minced garlic in the jar.

1 1/2 cups of Cherry tomatoes, halved 

3 cups of baby spinach. I used a 1/2 lb of fresh spinach from the store and cut all stems off. Looks like a lot but cooks way down.

1/2 cup heavy cream

1/2 cup grated Parmesan Cheese

Portabella mushrooms. I used about  1 1/2 mushrooms that I cut up into 1/4'' thick by 1/2'' wide pieces, then saltated them in butter and set to the side. You could use the sliced mushrooms in a can also. 

I guess if you do not like mushrooms you can do away with them. 

 

Directions

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper and oregano. cook until golden and no longer pink. about 8 minutes per side.

Remove from skillet and set aside.

In the same skillet over medium heat, melt the butter in with the oil and juices. Stir in Garlic and cook until fragrant, about a minute or so. Add sautéed mushrooms and cherry tomatoes and season with salt and pepper. Cook until tomatoes start to burst, which I assume means soften some, because they are already sliced. 

Then add spinach and cook until spinach start to all wilt. you have to toss this stuff around in the skillet. 

Stir in heavy cream and parmesan and bring to a simmer.

Reduce heat to low and simmer until sauce slightly reduced. about 3 minutes or so. Return chicken in the skillet and cook until chicken is heated through 5 to 7 minutes. 

 

This goes really well with Rice a Roni-Cheddar Broccoli Rice for the side or you can just put the chicken and sauce all over the top of the rice.    

[Johnsfolly]

@Maverickpro201 that sounds delicious. We have been using thighs more often than breasts lately. Much more flavorful in my opinion.

[rps]

5 hours ago, Maverickpro201 said:

I probably out did myself for the year on this recipe find. Made it last night, with my own modification and it was a Hit.

No Pictures, but besides being really good it even looks pretty.

 

Tuscan Chicken

 

Ingredients.

1 tbsp extra virgin olive oil.       I used olive oil because I did not have any extra virgins available. Ha!!!!!!!!!!!!!!

4 boneless skinless chicken breast. I used Chicken thighs, that I skinned and de-boned. 

Salt & pepper

1 tsp oregano

3 tbsp butter

3 cloves of garlic minced. I used 3 tsp of minced garlic in the jar.

1 1/2 cups of Cherry tomatoes, halved 

3 cups of baby spinach. I used a 1/2 lb of fresh spinach from the store and cut all stems off. Looks like a lot but cooks way down.

1/2 cup heavy cream

1/2 cup grated Parmesan Cheese

Portabella mushrooms. I used about  1 1/2 mushrooms that I cut up into 1/4'' thick by 1/2'' wide pieces, then saltated them in butter and set to the side. You could use the sliced mushrooms in a can also. 

I guess if you do not like mushrooms you can do away with them. 

 

Directions

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper and oregano. cook until golden and no longer pink. about 8 minutes per side.

Remove from skillet and set aside.

In the same skillet over medium heat, melt the butter in with the oil and juices. Stir in Garlic and cook until fragrant, about a minute or so. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes start to burst, which I assume means soften some, because they are already sliced. 

Then add spinach and cook until spinach start to all wilt. you have to toss this stuff around in the skillet. 

Stir in heavy cream and parmesan and bring to a simmer.

Reduce heat to low and simmer until sauce slightly reduced. about 3 minutes or so. Return chicken in the skillet and cook until chicken is heated through 5 to 7 minutes. 

 

This goes really well with Rice a Roni-Cheddar Broccoli Rice for the side or you can just put the chicken and sauce all over the top of the rice.    

Good stuff! I do a very slightly different version, but yours is great!