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Creamy Tuscan Chicken
Creamy Tuscan Chicken combines tender boneless chicken with sun dried tomatoes, spinach and prosciutto in a luxurious cream sauce.
Ingredients
3 eight-ounce boneless skinless chicken breasts (1 1/2 pounds total)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, divided
6 tablespoons extra virgin olive oil, divided
1/4 pound sliced prosciutto, diced into quarter inch pieces
8 ounces sweet onion, cut in half top to bottom then cut into half-circle pieces along the grain
1 tablespoon fresh garlic, minced fine
2 tablespoons tomato paste
1 cup sun dried tomatoes packed in oil, oil drained and discarded, and tomatoes cut into quarter-inch pieces
1 teaspoon dried oregano
Large pinch red pepper flakes
1/4 cup white wine, such as chardonnay
1 14.5-ounce can low sodium chicken stock (or 1 1/2 cups homemade chicken stock)
1/4 cup cream cheese
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
4 ounces baby spinach
Cooked rice, pasta or mashed potatoes, to serve with this dish
Instructions
- Trim the chicken of all visible fat and sinew from all three breasts. Butterfly each breast (see tutorial here).
- Cut each butterflied breast in half yielding six pieces.
- Lay the pieces on your cutting board and sprinkle on the salt and pepper over both sides.
- Measure two tablespoons of the flour into a sifter or strainer and gently sprinkle flour over both sides. You don’t need to fully coat the pieces, just a light coating.
- Heat a large braiser or large high-sided skillet and add four tablespoons of the oil over medium to medium-high heat.
- Once hot, cook the chicken for 1-2 minutes per side just to lightly brown, then remove. The chicken will not be fully cooked at this step. (If your pan cannot accommodate all six pieces at once without the pieces touching each other, cook in two batches)
- Add the remaining two tablespoons of the oil and once hot, add the prosciutto and cook for two minutes to slightly crispy.
- Keep the prosciutto in the pan, reduce to medium heat, and add the onions and cook three minutes.
- Add the garlic and cook one minute.
- Add the tomato paste, sun dried tomatoes, oregano and pepper flakes and cook and stir for two minutes.
- Add the remaining three tablespoons of flour and stir to combine and cook one minute.
- Add the wine to deglaze then add the stock, cream cheese and heavy cream and stir to combine.
- Add the Parmesan cheese and the baby spinach and cook until the spinach has wilted.
- At this point, check the sauce consistency. If the sauce is too thick, before you add the chicken back in, dilute with water, stock or cream. If not thick enough, cook down for a few minutes to thicken and then add the chicken in. Avoid over cooking the chicken.
- Simmer over medium heat just until the chicken is cooked through, two minutes or less.
- Serve over rice, pasta or mashed potatoes.
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