Tuscan Garlic Chicken
adapted from The Recipe Critic
Ingredients:
-3/4 cup all purpose flour
-1 Tbsp sea salt
-1 Tbsp pepper
-1/2 tsp dried basil
-1/2 tsp dried oregano
-2 to 4 boneless skinless chicken breasts
-5 Tbsp extra virgin olive oil, divided
-6 to 8 garlic cloves, minced
-1 red bell pepper, chopped
-1/2 cup low sodium chicken broth
-1 cup fresh spinach
-1 cup white mushrooms, sliced
-1 cup sun dried tomatoes
-1/2 cup heavy cream
-2 Tbsp cornstarch
-1 cup fat free milk
-1 cup freshly grated parmesan
-1 lb fettucini noddles
-4-5 fresh basil leaves, chopped (for garnish)
Directions:
1. Preheat over to 350. Combine the flour, salt, pepper, basil and oregano. Dip each chicken breast in the flour mixture and coat well.
2. In a large skillet, heat 3 Tbsp olive oil on medium/high heat. Place the breaded chicken in the oil and cook until golden brown on each side (about 3-4 mins per side). Do not cook all the way through.
3. In an oven safe dish, place the chicken and bake in the oven for 15 mins.
4. While the chicken is cooking, prepare the fettucini noodles according to directions on package. Drain well. In the skillet used to brown the chicken, wipe with a paper towel and add the 2 remaining Tbsp of olive oil. Saute the red pepper, mushrooms, and garlic for about 2-3 minutes until soft. Stir in 1 Tbsp of flour and stir constantly for 1 minute.
5. Add the chicken broth and stir constantly while simmering. It should start thickening up in about 3-4 minutes.
6. In a separate bowl, whisk together the heavy cream and cornstarch. Add the cream mixture, spinach, sundried tomatoes, and milk to the mixture. Bring this to a simmer until the spinach starts to wilt. Stir in the parmesan cheese.
7. Add 3/4 of the sauce to the fettucine noddles. Top with breaded chicken and spoon more of the sauce on top. Garnish with fresh basil. Enjoy!
I'll be posting more recipes soon. I hope you have a blessed week and took the time to think about the sacrifices men and women make for our country everyday. Happy Memorial Day!
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