I got this recipe from https://www.orchidsandsweettea.com/creamy-tuscan-chicken/ Shanika makes beautiful foodiep0rn and her recipes are delicious. Please click on the link to generate revenue for her. I think she calls it “Tuscan” because she serves it with gnocchi. I’m not a fan of that type of pasta so I serve it over rice. You do you. I’ve been cooking this dish regularly for a year now and have some slight mods.
Ingredients
- 2 lbs chicken breasts (5 breasts)
- Chopped kale
- Cherry tomatoes (I like them whole so they burst in your mouth)
- 4 tbsp unsalted butter
- 4-5 crushed garlic cloves
- 3 tbsp white wine
- Small jar of sundried tomatoes and some of its oil
- 2 tbsp tomato paste
- 1 1/2 cup of heavy cream
- 1/2 cup of chicken stock
- half a lemon
- 1 cup freshly grated Parmesan
Seasoning
- 2 bay leaves crumbled up
- 2 tsps dried parsley
- 2 tsps dried oregano
- 2 tsps dried basil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp garlic powder
- 2 tbsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Directions
Make the seasoning.
Cut the chicken breasts in half and season with 2/3 of the seasoning.
Melt the butter over medium heat. Add the garlic and cook until fragrant.
Add the chicken. Browning both sides for 4 min. I did not brown that side enough. In my defense, I was holding my 1yr old while cooking and taking pictures. Remove from pan.
Pour some sundried tomato oil into the pan. Let it heat up and then add the remaining seasoning. Stir a bit to prevent burning. Deglaze with white wine.
Add sundried tomatoes and tomato paste.
Slowly stir in the heavy cream, then the chicken stock, and finally squeeze in lemon juice. Let it bubble and cook for a bit.
Stir in the Parmesan. Once it’s melted in, add the cherry tomatoes and kale. Then place the chicken back in and try to submerge them halfway. Leave to simmer for around 15min.
Serve on top of rice or pasta
well that looks delicious
Your household is vegetarian, right? I’m pretty sure you can substitute the chicken with hard tofu. I use vegetable stock when I don’t have chicken stock on hand. The flavor comes from the generous seasoning, the sundried tomatoes and the cream.
my household is not…exactly vegetarian… missus will eat fish…daughter will eat and in fact loves chicken…..but wont touch veggi substitutes
its damn near impossible to make a meal that pleases both of them
pretty sure this one would work for my daughter at least tho
this would have been an edit…but i took to long
anyways the reason i mostly have a vegetarian diet is coz going straight veggies and sauces is about the only safe option left to me…..
and even then….the daughter will take issues with mushrooms….and peppers
anyways….this why i stopped cooking for them
Croquettes are a decent vegetarian option, if you’re into fried breaded stuff. Just add them back at the very end when the sauce is ready.
mmmm kroket (very much not veggi over here…but delicious)
anyways…i will eat almost anything…the problem is the other two
but thanks for the suggestion 🙂
That looks incredible! My daughters are coming home today from Italy, including a stay in Tuscany. They took a pasta making class in Rome on Christmas day so I am hoping to reap some rewards from said class soon!
Fantastico!
Wait. Your daughters found a place in Rome that offered pasta classes on Christmas Day? What is happening in that country? And please don’t tell me that was in Vatican City. Is that how we celebrate the birth of our Lord and Savior Jesus Christ, God’s Only Begotten Son? By learning how to make pasta shapes? The Grand Inquisitor? I’ll give you Grand Inquisitor.
Cousin Matty, what if it was taught in a church basement kitchen by old nuns??? You know once midnight mass is over, they got time to spare that day.
They couldn’t find an open restaurant but found this class where they get to eat the pasta after making it. No church or nun affiliation but they did befriend a nice Canadian family.
I’m replacing the kale with spinach but will definitely make it.
In that case, I would put the spinach in right at the end because it wilts very quickly.
Yum! I think I have all the ingredients for this in the house currently, so this might get made this weekend!
Let me know how it turns out. In serendipitous timing, I’m actually making it tonight 😋
I’m putting the gnocchi back in and making this when I get home.
That is beautiful, looks delicious, and I will try the hard tofu version and report back. Also, imagine me bowing down to you for this most excellent post, as I can only imagine this: “In my defense, I was holding my 1yr old while cooking and taking pictures.” You win the prize for FYCE multi-tasker!
Completely agree! I can’t multitask that well when cooking and I don’t even have kids!