How to make Tuscan Chicken Recipe | Creamy Tuscan Chicken |fatimacuisine2020

Cut chicken breast into four equal parts, approximately 750 grams total.

Trim any excess fat from the chicken pieces.

In a plate, combine 1 cup of flour with black pepper, paprika, salt, thyme, oregano, and garlic powder, and mix well.

Dip each chicken piece in an egg and then coat it with the seasoned flour.

Heat a saucepan and add butter and olive oil to prevent sticking.

Fry each chicken piece one by one until they are lightly golden brown on both sides, about 12 minutes at 220 degrees Celsius.

Slice an onion and chop 4 garlic cloves finely.

Julienne cut red and green bell peppers.

Chop green onions and fresh parsley finely.

Wash and chop fresh mushrooms.

Chop sun-dried tomatoes.

In a frying pan, heat a little olive oil and cook the mushrooms until they start to brown.

Add minced garlic and then the sliced onion, sautéing them together.

Add the bell peppers and sauté until they are slightly cooked.

Prepare chicken stock by boiling 1 cup of water with 2.5 teaspoons of chicken powder, adding a pinch of black pepper and 1.5 teaspoons of paprika, and 4 teaspoons of salt.

Add the sun-dried tomatoes to the stock and cook lightly.

Pour in 1 cup of heavy cream and mix well with the other ingredients.

Equipment Needed

Spice Level: