Elegant Creamy Tuscan Chicken with Spinach and Artichokes


Creamy Tuscan Chicken with Spinach and Artichokes Beautiful Creamy Tuscan Chicken with Spinach and Artichokes Julia S











Ingredients








Chicken 




  • 4 chicken breasts boneless, skinless (thin)

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper coarse

  • 1/4 teaspoon paprika

  • 1/4 teaspoon garlic flakes

  • 1/2 teaspoon Italian seasoning (dried herbs: thyme, basil,
    oregano, rosemary)

  • 2 tablespoons olive oil





























Garlic Cream Sauce






  • 3 cloves garlic minced

  • 4 oz sun-dried tomatoes chopped (about 1/4 cup)

  • 14 oz artichoke hearts drained and chopped (1 can or about 1
    cup)

  • 2 tablespoons capers drained

  • 6 oz spinach fresh

  • 1 cup heavy cream

  • 1/4 teaspoon paprika

  • salt to taste

































Instructions








How to sear chicken






  1. Season the chicken on both sides with salt, paprika, coarse
    black pepper, garlic flakes, Italian seasoning. 

  2. Heat the large skillet on medium-high heat until hot.  Add 2 tablespoons of olive oil. 

  3. When the oil is hot, add the chicken. Sear for about 4
    minutes on medium-high heat.

     


     


  4. Reduce heat to medium. 
    Flip the chicken to the other side. Sear for another 5 minutes on medium
    heat. 

  5. Remove the chicken from the skillet. 




How to make garlic cream sauce






  1. To the same, now empty, skillet, add minced garlic, chopped
    sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on
    medium heat.

  2. Add fresh spinach. 
    Cook until the spinach wilts, for a couple of minutes, on medium heat.

  3. To the skillet with sautéed vegetables, add 1 cup of heavy
    cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season
    with salt, if needed. Add more paprika, if you like.









 


Assembly










  1. Add cooked chicken to the skillet with the cream sauce.


  2.  


    Spoon the sauce over the chicken, and simmer for about 2
    minutes (or more), until the chicken is warmed up and completely cooked
    through. 


  3. Season with salt, if needed.









Read Full Recipe >>>> Click Here







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more