Chicken Tuscana Tuscan Chicken with Sun Dried Tomato Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 325 degrees.

Whisk 1 large egg in a shallow bowl.

In a separate shallow bowl, mix 3 tablespoons of flour with 1/2 teaspoon each of black pepper, salt, oregano, thyme, and paprika.

Add a few tablespoons of extra virgin olive oil and 1 tablespoon of butter to a large pan and turn the heat to medium-low.

Dip each chicken breast into the egg, then coat with the seasoned flour.

Saute the chicken on medium heat until golden brown, about 4 minutes per side.

Place the chicken on a wire rack and transfer it to the preheated oven. Bake for 8 to 10 minutes.

To make the sauce, add another tablespoon of olive oil and butter to the pan if necessary, then add the chopped onion and saute for 3 to 4 minutes.

Add the chopped garlic and cook for about 1 minute.

Add the sun-dried tomatoes, chopped red bell pepper, and 1 tablespoon of tomato paste, along with 1 teaspoon of Italian seasoning and paprika; cook for another 2 minutes.

Pour in 1 cup of white wine and simmer for 2 minutes.

Pour in 1 cup of chicken stock and simmer for another 5 minutes.

Pour in 1/3 cup of heavy whipping cream, stir, and reduce the heat to a simmer; check the taste and add salt and pepper as needed.

Remove the chicken from the oven and allow it to rest for a few minutes before slicing.

Add 4 ounces of Parmesan cheese and the baby spinach to the sauce, stirring until the spinach reduces in size.

You can either add the cooked chicken back into the pan of sauce or slice it first before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens