Creamy Tuscan Chicken with Spinach and Artichokes




Ingredients

Chicken 
  • 4 chicken breasts boneless, skinless (thin)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper coarse
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic flakes
  • 1/2 teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
  • 2 tablespoons olive oil

Garlic Cream Sauce
  • 3 cloves garlic minced
  • 4 oz sun-dried tomatoes chopped (about 1/4 cup)
  • 14 oz artichoke hearts drained and chopped (1 can or about 1 cup)
  • 2 tablespoons capers drained
  • 6 oz spinach fresh
  • 1 cup heavy cream
  • 1/4 teaspoon paprika
  • salt to taste

Instructions

How to sear chicken
  1. Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning. 
  2. Heat the large skillet on medium-high heat until hot.  Add 2 tablespoons of olive oil. 
  3. When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.  
  4. Reduce heat to medium.  Flip the chicken to the other side. Sear for another 5 minutes on medium heat. 
  5. Remove the chicken from the skillet. 

How to make garlic cream sauce
  1. To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.
  2. Add fresh spinach.  Cook until the spinach wilts, for a couple of minutes, on medium heat.
  3. To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.

 Assembly
  1. Add cooked chicken to the skillet with the cream sauce.
  2.  Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through. 
  3. Season with salt, if needed.






Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

3 INGREDIENT PEANUT BUTTER COOKIES

Gambar
INGREDIENTS 1 cup honey roasted peanut butter (I used Skippy Natural) 1 cup granulated sugar (plus extra) 1 large egg  INSTRUCTIONS Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up). Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon. Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed. Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve and enjoy. Read Full Recipe >>>> Click Here
Baca selengkapnya

Blueberry Oatmeal Muffins

Gambar
Ingredients  1 cup (240ml) milk 1 cup (80g) old-fashioned whole rolled oats 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup (115g) unsalted butter, melted and slightly cooled 1/2 cup (120ml) honey 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup (190g) fresh or frozen blueberries (do not thaw) Instructions   Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking p
Baca selengkapnya

Blueberry Breakfast Cake

Gambar
Ingredients ½ cup unsalted butter, room temperature Zest from 1 lemon (no white pith!) ¾ cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour, plus 2 tablespoons 2 teaspoons baking powder ½ teaspoon sea salt 2 cups fresh ripe blueberries, picked over, rinsed and dried ½ cup buttermilk 1 teaspoon turbinado sugar for sprinkling Instructions Preheat oven to 325°F.  Lightly grease and flour an 8-inch springform pan. Set aside. Set aside ⅓ cup of blueberries to put on top of batter before baking, if desired. In a medium mixing bowl, toss the remaining blueberries with 2 tablespoons flour and set aside. Make sure your berries are dry.  In a small bowl combine 2 cups of flour, salt, and baking powder. In the bowl of a stand mixer combine the butter, lemon zest and ¾ cup of sugar. Beat for several minutes, scraping down the sides as needed, until light and fluffy.  Beat in the egg an
Baca selengkapnya