Tuscan Chicken
Servings: 4 servings
Calories: 572cal
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts 2 large breasts
- 2 teaspoons garlic salt divided
- 1 teaspoon black pepper divided
- 3 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon minced garlic
- ½ cup chopped shallots
- 1 Tablespoon Better than Bouillon Italian Herb Base
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 2 teaspoons onion powder
- 1 teaspoon paprika optional
- ⅓ cup grated parmesan cheese
- 1 teaspoon cornstarch
- 2 Tablespoons water
- ½ cup sun dried tomatoes julienned
- 2 cups spinach leaves
Instructions
- Cut chicken breasts in half horizontally to get 4 chicken cutlets. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the black pepper.1 pound boneless skinless chicken breasts
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken cutlets and cook undisturbed until browned, about 2-3 minutes. Flip the chicken and cook an additional 2-3 minutes. Press the center of the chicken cutlets to release juices and help them cook faster. Flip and cook an additional 1 minute. Remove from pan and keep warm.3 Tablespoons olive oil
- Remove oil from pan and discard, but keep the brown bits in the pan. Return pan to heat and add butter. Allow butter to melt.1 Tablespoon butter
- Add garlic and shallots and saute for 1 minute.1 Tablespoon minced garlic, 1/2 cup chopped shallots
- Add bouillon base, stir to combine.1 Tablespoon Better than Bouillon Italian Herb Base
- Add white wine and bring to a boil. Allow to cook for 3-4 minutes.1/3 cup dry white wine
- Whisk in heavy whipping cream, onion powder, remaining 1 teaspoon of garlic salt, remaining 1/2 teaspoon black pepper, and paprika. Bring to a gentle boil. Simmer for 2-3 minutes.1 cup heavy whipping cream, 2 teaspoons onion powder, 1 teaspoon paprika
- Slowly whisk in grated parmesan cheese.1/3 cup grated parmesan cheese
- Make a slurry from the cornstarch and water and whisk it into the skillet. Simmer for 1 minute.1 teaspoon cornstarch, 2 Tablespoons water
- Stir in sun dried tomatoes and spinach leaves. Cook for another 1-2 minutes to allow spinach to wilt.1/2 cup sun dried tomatoes, 2 cups spinach leaves
- Nestle the chicken cutlets back into the sauce and heat through.
Notes
- We used paprika in this recipe mostly to add color. The ingredient is optional and if you prefer you can omit it, the sauce will simply be lighter in color.
- We usually buy large chicken breasts, trim them ourselves and cut them in half horizontally (often called butterflying). However, to save time you can purchase chicken cutlets, just remember we get two cutlets out of each breast so adjust accordingly.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. In this particular recipe we are using the Italian Herb bouillon for flavor. If you prefer, you can season the chicken cutlets with dried Italian seasoning along with the garlic salt and pepper, instead of the bouillon base. However, we believe the flavor is much better with this base!
Nutrition
Serving: 1serving (1 cutlet) | Calories: 572cal | Carbohydrates: 19g | Protein: 32g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1526mg | Potassium: 1199mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2845IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 3mg
