One of the Best Chicken Recipes - Tuscan Chicken

Prepare the chicken by placing it in a plastic bag and pounding it to an even shape.

On a plate, mix 3 tablespoons of all-purpose flour with 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon Sicilian oregano, a generous pinch of salt, and a generous pinch of black pepper.

Stir the flour mixture together with a fork.

Heat a large saucepan on low to medium heat and add 2 tablespoons of salted butter and 2 tablespoons of olive oil (preferably from sun-dried tomatoes).

Dip the chicken breasts in the flour mixture and place them in the heated pan.

Brown the chicken for 2 to 3 minutes on each side until golden crust forms, then transfer to a plate.

In the same pan, add a little more sun-dried tomato oil and 1/2 diced onion, cooking until soft for about 3 to 4 minutes.

Chop 3 tablespoons of sun-dried tomatoes and add them to the onions.

Add 4 minced garlic cloves, 2 teaspoons each of chopped fresh rosemary and sage, and a pinch of red pepper flakes to the pan, stirring for about 30 seconds.

Add 1 tablespoon of tomato paste and the chopped sun-dried tomatoes to the pan, stirring for about a minute to build flavor.

Deglaze the pan with 2/3 cup of dry white wine, scraping the bottom and cooking off some alcohol.

Add 1 1/2 cups of chicken stock and 1 can (14 oz) of white beans to the pan, stirring to combine.

Stir in 2 to 3 tablespoons of heavy cream for creaminess, and then add 1 cup of freshly grated Parmesan Reggiano.

Equipment Needed

Spice Level:

Dietary