Creamy Tuscan Chicken
Recipe created by Chef Dez, chefdez.com “Feel free to substitute the pasta in this recipe for rice or quinoa instead”
Instructions
- Season the butterflied chicken breasts with salt & pepper, and then dredge in the flour.
- Heat a large 12-inch pan over medium to medium-high heat. Add the olive oil to coat the pan and then add the chicken. Cook approximately 4 to 5 minutes per side until golden brown and cooked through (74°C or 165°F). remove and set aside.
- While the chicken is cooking bring a pot of salted water to a boil. Once the chicken is done add the pasta to this pot of boiling water to cook while preparing the rest of the recipe, and then drain.
- Turn down large pan heat to medium. Add the butter, dried oregano, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper, and stir to combine. Once the butter foams, stir in the tomatoes and then the garlic. Cook until the tomatoes have cooked down and the juices in the pan have thickened, approximately 4 minutes.
- Stir in the spinach until wilted.
- Stir in the chicken broth and whipping cream. Turn heat to medium-high and boil until slightly reduced and thickened, approximately 2 to 3 minutes. Turn off the heat and stir in the fresh basil and parmesan. Then squeeze fresh lemon juice over the sauce and stir in.
- Quickly toss the drained pasta in the sauce just to coat, and then plate just the pasta by removing with tongs.
- Place the reserved chicken in the sauce. Turn on the heat to medium-high just to the boiling point and then turn off. Coat the chicken in the sauce and then plate the chicken over the plated pasta, and then spoon the sauce equally over the portions.
