About
Come along with us to a place where emerald hills ripple far off into the horizon, crowned by golden villas and the afternoon sun! Of course, plane tickets are a bit pricey right now, but you don't need to go anywhere to be whisked off your feet. All you need is a helping of Creamy Tuscan Chicken on your plate and the Italian countryside will stretch before you! This is a vacation for your tastebuds, with the savory chicken coated in a rich, luscious sauce with hints of spice, classic Italian seasonings of oregano and basil, and sharp parmesan cheese. It even has a delicious side dish folded into it, with buttery, fluffy potatoes mixed in. Creamy Tuscan Chicken is an indulgence without the fuss and a trip without all the packing! All you need is your appetite, and your tastebuds will do the rest!
Ingredients
- 1 pound Dutch baby potatoes, halved or quartered to about equal size
- 1/3 cup water
- 2 large chicken breasts
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 tablespoon oil from jarred sun-dried tomatoes
- 1/2 cup jarred sun-dried tomatoes, rinsed, drained, and chopped
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream or evaporated milk plus 1 teaspoon cornstarch
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parmesan cheese, finely grated
- salt, to taste
- pepper, to taste
Directions
Step 1 -In a microwave-safe dish, place the potatoes and 1/3 cup of water.
Step 2 -Cover the dish and microwave on high until the potatoes are just barely fork tender, about 5-6 minutes.
Step 3 -Drain the potatoes and pat them dry.
Step 4 -Slice the chicken breast in half through their equators to create 4 thin filets.
Step 5 -Cover the chicken filets with plastic wrap and pound them to an even thickness.
Step 6 -Pat the chicken dry.
Step 7 -Whisk the flour, 1 teaspoon of the salt, the garlic powder, the onion powder, and the paprika together in a shallow dish.
Step 8 -Dredge each chicken breast in the flour and seasoning mixture, shaking off the excess. Transfer the chicken to a dry plate.
Step 9 -Melt 2 tablespoons of the butter in the olive oil in a large skillet over medium-high heat.
Step 10 -Once the butter and oil are hot, add the chicken and cook until golden and cooked through at 165 degrees F, about 4-5 minutes per side.
Step 11 -Transfer the chicken to a plate, but do not wipe the skillet.
Step 12 -Reduce the heat to medium and add the sun-dried tomato oil.
Step 13 -Once the oil is hot, add the sun-dried tomatoes, the shallot, and the potatoes, sautéing until the shallots are softened, about 2 minutes.
Step 14 -Add the garlic and the red pepper flakes and sauté until fragrant, about 30 seconds.
Step 15 -Reduce the heat to low and add the heavy cream mixture.
Step 16 -Mix the chicken broth with 1 tablespoon of cornstarch.
Step 17 -Add the chicken broth mixture to the skillet.
Step 18 -Stir in the parsley, the basil, and the oregano.
Step 19 -Bring the sauce to a simmer and scrape up the browned bits at the bottom of the skillet with a wooden spoon.
Step 20 -Simmer until the sauce has thickened, stirring often.
Step 21 -Turn the heat to medium-low and push the potatoes to one side of the skillet.
Step 22 -Stir in the parmesan cheese and cook until melted, about 1-2 minutes.
Step 23 -Season with salt and pepper to taste.
Step 24 -Add the chicken and heat until warmed through.
Step 25 -Serve.
