Elegant Italian Chicken


Italian Chicken Elegant Italian Chicken











INGREDIENTS








FOR THE CHICKEN:






  •  1 cup flour

  •  2 tsp salt

  •  1 1/2 tsp pepper

  •  2 tsp Italian
    seasoning

  •  1 Tbsp powdered sugar

  •  6 boneless, skinless
    chicken breasts

  •  1 cup milk

  •  1 tsp lemon juice

  •  3 Tbsp olive oil





































FOR THE SAUCE:






  •  2 Tbsp olive oil

  •  4 cloves garlic,
    minced

  •  1/4 cup sun dried
    tomatoes in oil, drained and finely diced

  •  3 Tbsp cornstarch,
    divided

  •  1 cup chicken broth

  •  3 cup fresh spinach,
    roughly chopped

  •  1 cup heavy cream

  •  1 cup milk

  •  1 tsp salt

  •  1/2 tsp pepper (don’t
    skimp on this)

  •  1 cup parmesan
    cheese, grated

  •  1 box (16oz) linguine
    noodles

















































INSTRUCTIONS






  1. Place raw chicken breast into a bowl and pour milk and lemon
    juice over the top. Cover and refrigerate for 2-4 hours. You can also do this
    in the morning, so that it’s ready at dinner time!

  2. PRO TIP: Did you know that soaking the chicken in milk and
    lemon helps it become more tender for cooking?

  3. When ready to cook, create your chicken crust. In a pie
    plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and
    powdered sugar.

  4. Drain chicken from milk marinade and dip into the flour,
    coating evenly.

  5. Heat a large skillet with olive oil over medium high heat.
    Place chicken strips in hot skillet for about 3 minutes on each side. Remove
    and place onto a foil lined baking sheet.

  6. Bake chicken in 350 degree oven for about 18-20 minutes.

  7. PRO TIP: If you smash your chicken with a meat tenderizer
    before dipping in coating, this helps it become the same thickness throughout,
    resulting in more even cooking.

  8. While the chicken bakes, cook your linguine (or favorite
    pasta) according to package.

  9. To make the sauce, using the same skillet as the chicken,
    add additional olive oil, scraping the bits from the pan. Over medium heat, add
    garlic and sun dried tomatoes to the pan, heat for several minutes.

  10. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix
    thoroughly.

  11. Add chicken broth, whisk until combined. Cook for about 5
    minutes.

  12. In a small bowl, mix remaining cornstarch with milk and
    whisk. Add to the broth and continue whisking while adding in the cream,
    spinach, salt, and pepper.

  13. Turn heat to low and simmer until sauce thickens and spinach
    wilts. Add in parmesan cheese.

  14. Stir and heat on low until chicken and noodles are done.

  15. Serve in a large bowl and enjoy.




























































This article and recipe adapted from this site







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