Creamy Tuscan Chicken is a one-skillet dish that’s oh so prosperous and satisfying. It’s low carb, household friendly, and certain to be successful way to that creamy flavorful sauce!
I’ve had a factor for fowl cooked with dreamy creamy sauces lately.
There is simply anything so filling and satisfying and indulgent about a cream sauce, exceptionally whilst it’s literally bursting with taste like this one.
Sun-dried tomatoes upload a vast punch of taste to this entire dish and I upload in slightly bit spinach and garlic for nice measure.
The fowl is juicy and moist, the sauce is anything you may desire to drink with a straw, and the entire dish is simply divine.
Can’t watch for you to provide it a attempt to document back. I desire to recognise what you assume of this creamy tuscan fowl recipe!
To start, we’ll season up a few thin-sliced fowl breasts with slightly bit paprika, garlic powder, and salt.
Cook the fowl in a heavy bottomed pot (such as a solid iron skillet) in slightly bit bit of butter till the fowl is cooked through.
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Ingredients
four thin sliced fowl breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream
½ cup sun-dried tomatoes
2 cloves garlic, minced
1 cup chopped spinach
Instructions
Combine the paprika, garlic powder, and salt and sprinkle calmly over equally aspects of the fowl to coat.
Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
When the butter has melted upload the fowl breasts and prepare dinner 5 minutes per area or till cooked through.
Remove the fowl to a plate and set aside.
Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir properly to combine. Let the sauce prepare dinner for 2 minutes to thicken over low heat.
Add the spinach and stir well. Continue cooking over low warmth till spinach has wilted and sauce has thickened, about 3 minutes.
Return the fowl to the skillet and coat with the sauce.
Serve immediately.