Creamy Tuscan Chicken

3 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 3 large chicken breasts (boneless and skinless, sliced lengthwise into 6 thin cutlets, See notes 1 & 2)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup all purpose flour (or GF flour)
• 1 tablespoon olive oil (not extra virgin)
• 1 tablespoon butter
• ½ cup sundried tomatoes (chopped, Note 4)
• 4 cloves garlic (minced)
• ¼ cup water or chicken stock (or dry white wine)
• 1 cup heavy cream (double cream in the UK)
• 1 teaspoon Dijon mustard
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ½ cup grated parmesan cheese
• Salt and pepper (to taste)
• 3 cups baby spinach leaves (fresh, not frozen)

Method

1. Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each cutlet and spread to cover.
2. In a large skillet, heat oil and melt butter over medium heat, swirling the pan to coat with melted butter.
3. Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.
4. Add more olive oil or sundried tomato oil (From the jar), add chopped sundried tomatoes, garlic and cook for 1 minute until the garlic is fragrant.
5. Add the chicken stock or water, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
6. Adjust the heat to medium-low, and add the heavy cream, Dijon mustard, dried herbs, and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes and thicken (if too thick, add a splash of water).
7. Add the spinach, stir it in and let it wilt in the sauce.
8. Put the chicken back in the sauce, spoon the sauce over the chicken. Serve warm over pasta, rice, or with steamed veg.