Tuscan Chicken (style 2)

Let’s make Tuscan Chicken together! It’s super easy and quick, ready in under 25 minutes. First, we’ll take a brown or yellow onion, peeled and halved, and make thin slices.

See how the root helps keep it together? Rotate it, make a horizontal slice, and continue dicing.

Save those scraps for stock! Next, mince six garlic cloves using a microplane or grater.

Get every last bit! Now, roughly chop 100 grams of sun-dried tomatoes – unless they’re already shredded.

For herbs, we’ll roughly chop 10 grams of fresh basil.

Now, the star of the show: two large or four small chicken breasts. In a bowl, combine them with olive oil, onion powder, garlic powder, paprika, salt, and pepper.

Massage the chicken until it’s evenly coated.

Heat olive oil in a large pan over medium-high heat and sear the chicken for three minutes per side until golden.

Set aside. In the same pan, melt clarified butter, then sauté the diced onion for three minutes until translucent.

Add minced garlic, tomato paste, sun-dried tomatoes, oregano, paprika, and salt.

Sauté for one minute, stirring constantly. Deglaze the pan with white wine or chicken stock.

Let it reduce for two minutes.

Then, add chicken stock, stir, and bring to a boil for one minute.

Now for the creamy magic! Pour in thickened cream and stir until you get a beautiful rosy sauce.

Bring to a boil, then simmer for seven minutes until thickened.

Add parmesan cheese, basil, and baby spinach.

Stir for one minute until the cheese melts and the spinach wilts. Return the seared chicken to the pan, along with any resting juices.

Coat the chicken in the sauce and bring to a simmer over medium-high heat.

Give it a taste and adjust seasoning. Finally, serve the chicken with the luscious Tuscan sauce.

This recipe makes two large or four smaller servings. Garnish with sliced basil and cracked black pepper.

Now, dig in!