CREAMY TUSCAN CHICKEN RECIPE

Like our Creamy Garlic Butter Tuscan Shrimp and Salmon recipes, this Creamy Tuscan bird recipe involves you stimulated by the popular Olive garden recipe! including a bit extra flavours into the sauce takes this boneless fowl breast recipe to an entire new level.


Considering the fact that sharing our Creamy Garlic Butter Tuscan Salmon and our famous global-extensive-loved Creamy Garlic Butter Tuscan Shrimp, a number of you have got been soliciting for a low carb or Keto version  no pasta or breading. well, this Tuscan hen recipe couldn’t get any easier!
 
Instead of coating bird breast fillets in a flour/parmesan mixture, this time around you’re going to season your fillets in paprika and onion powder to add more flavour to a regular salt and pepper deal. you may use smoky or candy paprika, slight or highly spiced. It’s completely up to you.
 
Ingredients
  • 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon black cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided
  • For The Sauce:
  • 2 tablespoons minced garlic 6 cloves
  • 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve

Instructions
  1. Season bird with salt, pepper, paprika and onion powder.
  2. heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the bird for six-eight mins every aspect, or until golden and cooked via (work in batches if your pan isn't always massive enough). transfer to a warm plate; set apart.
  3. Upload the remaining oil into the pan and fry the garlic until aromatic (approximately 30 seconds to at least one minute), then upload in the sun dried tomatoes. Fry for 1-2 mins to release their flavours. mix the Dijon thru all of the flavours.
  4. Lessen warmth to low-medium warmness, upload the cream (or evaporated milk) and bring to a mild simmer, while stirring sometimes. Season with salt and pepper to your flavor.
  5. Add in the spinach leaves and allow to wilt within the sauce, then add in the parmesan cheese. allow sauce to simmer for a in addition minute till cheese melts via the sauce.
  6. Upload the fowl returned into the pan; top with parsley and serve over pasta, rice or steamed veg.