Servings /number of people: 4
Preparation Time: 15 minutes
Cooking time: 30 minutes
Category: Birds
Ingredients to prepare Tuscan Chicken
700 g skinless chicken breasts (4 units)
5 g of fine salt (1 teaspoon)
2 g ground black pepper (1/2 teaspoon)
30 g of wheat flour (2 tablespoons)
30 ml of extra virgin olive oil (2 tablespoons)
20 g of butter (1 tablespoon)
3 cloves of garlic, chopped (approximately 3 teaspoons)
80 ml dry white wine (1/3 cup) — optional
200 ml of chicken broth (3/4 cup)
200 ml of cooking cream 18-35% MG (3/4 cup)
60 g dried tomatoes in oil, drained and chopped (1/2 cup)
150 g fresh spinach (5 cups lightly pressed)
40 g finely grated Parmesan cheese (1/2 cup)
5 g dried oregano (1 teaspoon)
5 g dried basil (1 teaspoon) or 10 fresh basil leaves
1 g chili flakes (1/4 teaspoon) — optional
5 ml of lemon juice (1 teaspoon)
Additional salt to taste (1/4 extra teaspoon if necessary)
How to prepare Chicken in Tuscany
This Tuscan Chicken conquers with a creamy sauce full of flavor: golden garlic, dried tomatoes, tender spinach and a touch of white wine. It is an ideal dish for a special dinner that does not require complications, but looks and tastes like a restaurant. The chicken is juicy by a quick seal and gentle cooking in the sauce, while the parmesan adds depth and balance. Accompany it with pasta, rice or a good loaf of bread to take advantage of every drop. A comforting recipe, ready in less than an hour and perfect to share.
1. Dry the breasts with paper and cut them lengthwise if they are very thick for a uniform thickness of 1.5–2 cm. Season on both sides with salt and pepper and lightly coat in flour, shaking off excess; This helps seal juices and thicken the sauce.
2. Heat oil and butter in a large skillet over medium-high heat. When foaming, brown the chicken 3–4 minutes per side without moving it too much to achieve crust. Remove to a plate and reserve covered.
3. Lower to medium heat. Add the garlic and sauté for 30–40 seconds without burning. Add the dried tomatoes and stir for 30 seconds to perfume the oil.
4. Deglaze with wine (if using); Scrape the bottom with a spatula to release flavor. Let it reduce for 1–2 minutes until the alcohol almost evaporates. Add the broth and boil gently for 2 minutes.
5. Pour in the cream, oregano, basil and chili flakes. Mix and cook over medium-low heat for 3–4 minutes until sauce thickens slightly. Adjust salt if necessary before adding cheese.
6. Add the grated parmesan to the rain, stirring so that it melts without forming lumps. If the sauce is too thick, add a splash of broth; If it is light, cook for another minute.
7. Add the spinach in batches; They wither in 30–60 seconds. Squeeze the lemon juice to balance the creaminess.
8. Return the chicken with its juices to the pan, cover with sauce and cook for 5–7 minutes over low heat until the center reaches 74 °C or is juicy and opaque. Do not boil hard to prevent the cream from separating.
9. Turn off the heat and let it rest for 2 minutes so that the juices settle. Serve with short pasta, rice or bread; Finish with freshly ground pepper and an extra parmesan to taste.
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