Hello friends well today I am sharing my version of Tuscan chicken, a quick and easy recipe just like my Mom used to make when I was a kid! I always went back for seconds! Oh, oh, oh, it is sooo good! Tuscan Chicken is made with tender pieces of chicken in a creamy and delicious tomato sauce. Add white wine, garlic, sundried tomatoes, bell peppers, oregano, freshly chopped sage, and of course the ingredient that brings them all together, Parmigiana Reggiano cheese, and you have an irresistible dish that is sure to become a favorite. And so easy to make. So, let me teach you how to make this traditional Tuscan Chicken just like my mom used to make it. You are going to love it! Well, let's get cooking!
4skinless and boneless Breast of Chicken, or skinless Tights and Legs
2tablespoonsof Clarified Butter, or your favorite cooking oil
2tablespoonsof Regular Butter
1large Onion cut into julienne strip
1Red Bell Pepper cut into ½ julienne
1Green Bell Pepper cut into ½ julienne
2tablespoonsSundried Tomatoes cut into very fine julienne
1tablespoonOregano or Sage freshly cut
1 ½tablespoonsGarlic
2cupsapprox. White Wine
1cupTomato Puree
1cupChicken Stock
2cupsSpinach Leaves roughly chopped
1 28ouncescan of Cannellini Beans
2tablespoonsof Cooked Roux if you have it, if not use a little Corn Starch
½cupHeavy Whipping Cream
½cupParmigiana Reggiano
Flour for Dredging:
2cupsof Flour
1 ½tablespoonsof Paprika
1tablespoonOnion Powder
1tablespoonGarlic Powder
1teaspoonof Cayenne (optional)
1tablespoonMixed dried herbs Thyme, Oregano, Rosemary, Basil (the Chef uses Herb De Provence)
1 ½tablespoonsSalt
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Recipe Instructions
Preheat Oven to 375°F/ 160°C
In a frying pan add a couple tablespoons of clarified butter and sauté the chicken breast until golden brown on each side. Bake in the oven for about 10 to 15 minutes (depending on their sizes) or until inside temperature read about 165°F.
In a Dutch oven add the regular butter and when hot add the onion and sauté them until light golden brown. Add the peppers, sundried tomatoes, garlic, oregano. When the garlic is fragrant (after a few seconds) add the wine and let it reduce until about 1 cup remains. Add the tomatoes puree and the beans and their water. Cook for about 15/20 minutes. Add a couple tablespoons of cooked roux if you have it, if not use a little corn starch. Add the cream and the cheese at the last minute.
Flour for Dredging:
In a bowl add the flour and all the dried ingredients. Dust the chicken on both sides.
You can find the items below used in making this dish at our online store!