Chicken in Creamy Sauce with Spinach and Sun-Dried Tomatoes (Tuscan Chicken)
A recipe for classic Italian Tuscan Chicken – chicken in a creamy sauce with sun-dried tomatoes and spinach.
Servings 4 servings
Ingredients
Pan-fried chicken breast
- 4 chicken breasts – approx. 600 g
- 100 ml plain flour
- 25 g butter
- 2-3 tbsp oil from the jar of sun-dried tomatoes
- Salt and pepper
Creamy sauce with sun-dried tomatoes
- 140 g sun-dried tomatoes in oil, drained weight – keep the oil
- 100 g fresh spinach
- 1 onion, finely chopped
- 3-4 cloves garlic, grated or crushed
- 1 handful fresh basil leaves
- 250 ml whipping cream (38% fat)
- 150 ml white wine (or stock – chicken or vegetable)
- 1/2 lemon, juice of
- 75 g Parmesan, finely grated
- Salt and pepper
Instructions
Pan-fried chicken
- Season the chicken with salt and pepper, then turn the pieces in the flour.
- Melt the butter in a frying pan and add a couple of tablespoons of the oil from the sun-dried tomatoes. Fry the chicken over a medium heat until cooked through and golden on both sides.Set the chicken aside on a plate with a piece of foil loosely over it.
- Add the onion, garlic and sun-dried tomatoes to the same pan and fry until the onion is soft and translucent.If the sun-dried tomatoes are whole, cut them into strips before adding them to the pan.
- Pour in the white wine (or stock) and let it reduce for a moment, then add the cream and let the sauce simmer for a couple of minutes.
- Stir the Parmesan into the sauce and let it simmer for about 5 minutes, or until it thickens slightly and comes together.
- Add the spinach and fresh basil and stir until the spinach wilts.Season the sauce to taste with salt, pepper and freshly squeezed lemon juice.Serve with your favourite pasta, mashed potatoes, crushed potatoes or similar.