1. Chicken Breasts or Thighs 4
2. Salt as required
3. Black Pepper Powder 1 tsp
4. Garlic Powder 1 tsp
5. Vegetable Oil 2 tbsp
6. Butter 1 tbsp
7. Mushrooms 250 gram sliced
8. Red Bell Pepper 1 cubed
9. Sun-dried or fresh Tomatoes 1/4 th cup chopped
10. Garlic Cloves 4-5 minced
11. Heavy Cream 2 cups
12. Parmesan Cheese 1 cup grated
13. All-Purpose Flour 1 tbsp
14. Spinach 2 cups
15. Oregano 1/2 tsp
16. Italian Seasoning 1 tsp
17. Chili Flakes 1/4th tsp (Optional)
# METHOD:
Serving Size: 3-4
Season the chicken with salt, pepper, and garlic powder. Melt 1 tbsp butter and 1 tbsp oil in a skillet and add chicken to the hot skillet. Sauté for 5-7 minutes per side or until cooked through. Remove and keep [aside.In](http://aside.In) the same pan heat 1 tbsp oil and add sliced mushrooms. Sauté for 5-7 minutes stirring occasionally until light golden and excess liquid has evaporated. Add in the red bell peppers and sauté for 1-2 minutes. Add chopped sun-dried or fresh tomatoes, minced garlic, salt and black pepper powder. Sauté for 1 minute or until garlic is fragrant. Add all-purpose flour and whisk for 1 minute until it turns slightly brownish. This cures the raw flour and gives a better flavor. Stir in cream and cheese. Bring to a light boil stirring frequently. Reduce heat and simmer for 2 minutes until sauce is slightly thickened. Season sauce with oregano, Italian seasoning, salt and pepper. Add spinach and stir just until wilted. Add chicken back to the pan and spoon warm sauce over it.
Remove from heat and serve creamy Tuscan chicken paired with pasta or white rice.
If you prefer a thinner sauce, add a splash of milk or chicken broth to the sauce. You can add a pinch of red chili flakes to spice up the sauce.
1 Comment
# INGREDIENTS:
1. Chicken Breasts or Thighs 4
2. Salt as required
3. Black Pepper Powder 1 tsp
4. Garlic Powder 1 tsp
5. Vegetable Oil 2 tbsp
6. Butter 1 tbsp
7. Mushrooms 250 gram sliced
8. Red Bell Pepper 1 cubed
9. Sun-dried or fresh Tomatoes 1/4 th cup chopped
10. Garlic Cloves 4-5 minced
11. Heavy Cream 2 cups
12. Parmesan Cheese 1 cup grated
13. All-Purpose Flour 1 tbsp
14. Spinach 2 cups
15. Oregano 1/2 tsp
16. Italian Seasoning 1 tsp
17. Chili Flakes 1/4th tsp (Optional)
# METHOD:
Serving Size: 3-4
Season the chicken with salt, pepper, and garlic powder. Melt 1 tbsp butter and 1 tbsp oil in a skillet and add chicken to the hot skillet. Sauté for 5-7 minutes per side or until cooked through. Remove and keep [aside.In](http://aside.In) the same pan heat 1 tbsp oil and add sliced mushrooms. Sauté for 5-7 minutes stirring occasionally until light golden and excess liquid has evaporated. Add in the red bell peppers and sauté for 1-2 minutes. Add chopped sun-dried or fresh tomatoes, minced garlic, salt and black pepper powder. Sauté for 1 minute or until garlic is fragrant. Add all-purpose flour and whisk for 1 minute until it turns slightly brownish. This cures the raw flour and gives a better flavor. Stir in cream and cheese. Bring to a light boil stirring frequently. Reduce heat and simmer for 2 minutes until sauce is slightly thickened. Season sauce with oregano, Italian seasoning, salt and pepper. Add spinach and stir just until wilted. Add chicken back to the pan and spoon warm sauce over it.
Remove from heat and serve creamy Tuscan chicken paired with pasta or white rice.
If you prefer a thinner sauce, add a splash of milk or chicken broth to the sauce. You can add a pinch of red chili flakes to spice up the sauce.