Tuscan Chicken Recipe

If you saw my Instagram post, then you know this is so much more than a recipe. It's a chance to spend quality time with someone....cooking, eating, cleaning. Being married with two children, Kyle and I can find ourselves in a pattern of focusing on our kids way more than each other. We decided to make the effort to connect daily.... whether it be for 15 minutes in the kitchen, date night, folding laundry together.... anything!

This recipe brought us together on a Wednesday afternoon. We let the kids play and watch TV in the living room, while he and I cooked together. Our time there was special even though it was short. Making those moments happen more often are high on my priority list. I'm sure our kids watching us be truly happy was something special too.

I hope you try this recipe out.... if not for it's delicious flavor, then to create a special time with a special someone!

Also, I have linked our favorite large cookware that was perfect for this saucy dish:

Tuscan Chicken

Chicken

6 Chicken Breasts

1 Tbsp - Olive Oil

1 Tbsp - Butter

1 tsp - Onion Powder

1 tsp - Garlic Powder

1 tsp - Paprika

1 tsp - Oregano

1 tsp - Thyme

½ cup - All Purpose Flour

Salt and Pepper to Taste

Dredge chicken in egg wash (2 eggs, beaten and mixed with ½ cup milk) then in seasoned flour (combine all seasonings in flour and mix). Fry in oil and butter over medium heat for 3-4 minutes on each side. Remove from pan and place on a wire baking sheet. Finish cooking in 350 degree oven for 10 minutes or until internal temp reaches 140 degrees.

Tuscan Sauce

1 Tbsp Butter

1 Yellow Onion, Diced

1 Red Bell Pepper, Roughly Chopped

2 Tbsp Minced Garlic Paste

1 Tbsp Tomato Paste

½ Cup Sun-Dried Tomatoes, Roughly Chopped

1 Tbsp Dried Oregano

1 tsp Paprika

½ Cup White Wine

14 oz Chicken Stock

2 Cups Heavy Cream

½ Cup Parmesan Cheese, Freshly Grated

½ Cup Basil, Roughly Chopped

2 Cup Baby Spinach

Seasoning To Taste

• In same pan chicken was cooked in, add butter and saute onions and bell pepper until softened.

• Add sun dried tomato and cook for another couple minutes.

• Add garlic paste and tomato paste, cook for another couple minutes.

• Add white wine to deglaze pan.

• Once wine is reduced by half, add chicken stock. Allow that to cook for a few minutes then add heavy cream.

• Once sauce begins to thicken, add basil and spinach.

• Add salt and pepper as needed.

• Return chicken to pan. Serve by itself or over pasta.

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