Creamy Tuscan Chicken

Creamy Tuscan Chicken

from carlsbadcravings.com
35 min
4 servings

Ingredients

  • 2 large chicken breasts
  • 3 tablespoons flour
  • 1 tsp EACH salt, garlic powder, onion powder
  • 1/2 tsp EACH paprika pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoon olive oil
  • 1 pound Dutch baby potatoes (halved (quartered if large))
  • 1 tablespoon unsalted butter
  • 1 tablespoon oil from sun-dried tomatoes
  • 1/2 cup sun-dried tomatoes (rinsed, drained, chopped)
  • 1 shallot (minced)
  • 4 garlic cloves (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
  • 1 tsp EACH dried parsley, dried basil ((or 1 TBS EACH FRESH))
  • 1/2 teaspoon dried oregano
  • 1/4 cup finely grated fresh Parmesan cheese
  • salt and pepper

Directions

  1. 1

    Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.

  2. 2

    Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.

  3. 3

    Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.

  4. 4

    Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.

  5. 5

    Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.

  6. 6

    Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.

  7. 7

    Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).

  8. 8

    Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.