Tuscan chicken is one of my favourite dishes to make when I'm craving something hot and slightly spicy, creamy and delicious plus so easy to make with minimal effort. This tastes delicious served over some pasta or rice or potato puree.
Tuscan chicken is one of my favourite dishes to make when I'm craving something hot and slightly spicy, creamy and delicious plus so easy to make with minimal effort. This tastes delicious served over some pasta or rice or potato puree.
Yields1 Serving
3 chicken breasts 4 tbsp plain flour salt & pepper 2 -3 tbsp oil from jar of sun dried tomatoes 3/4 tbsp butter 2 large garlic cloves, finely chopped 1 tsp fresh thyme ½ tsp oregano 1 tsp chili flakes 1 & 1/2 tbsp tomato paste ⅓ cup sun dried tomatoes, chopped into thirds ¾ cup chicken stock ½ cup fresh cream ¼ cup parmesan cheese, grated fresh basil leaves
11. Place the chicken in a bowl, add in the flour and season with salt and pepper. Toss the chicken in the flour to coat all over.
2. Heat a pan over medium heat. Once hot place the oil from the sun fried tomato jar in the pan. Place the chicken in the pan and cook 4-5 minutes on each side until golden and crispy. Remove the chicken and set aside on a plate.
3. In the same pan add the butter, minced garlic, fresh thyme, oregano, chilli flakes ,tomaoto paste and sun-dried tomatoes. Stir all together and cook on low heat for just one minute.
4. Add in the stock and bring to a boil then lower heat and add in the cream and parmesan cheese, stir all together. Return the chicken to the pan, cover and simmer on low heat for 5-6 minutes. Serve with fresh pasta and top with some fresh basil.
1. Place the chicken in a bowl, add in the flour and season with salt and pepper. Toss the chicken in the flour to coat all over.
2. Heat a pan over medium heat. Once hot place the oil from the sun fried tomato jar in the pan. Place the chicken in the pan and cook 4-5 minutes on each side until golden and crispy. Remove the chicken and set aside on a plate.
3. In the same pan add the butter, minced garlic, fresh thyme, oregano, chilli flakes ,tomaoto paste and sun-dried tomatoes. Stir all together and cook on low heat for just one minute.
4. Add in the stock and bring to a boil then lower heat and add in the cream and parmesan cheese, stir all together. Return the chicken to the pan, cover and simmer on low heat for 5-6 minutes. Serve with fresh pasta and top with some fresh basil.