Creamy Tuscan Chicken
Ingredients
The chicken
-
4
pieces
thin chicken breast cutlets (5 oz each)
-
2
tablespoons
olive oil, divided
The seasoning
-
2
tablespoons
all-purpose flour, divided
-
½
teaspoon
black pepper, divided
-
⅛
teaspoon
black pepper
-
½
teaspoon
salt
-
½
teaspoon
garlic powder
-
½
teaspoon
Italian seasoning
The sauce
-
4
cloves
garlic, minced
-
3
oz
dry julienne cut sun-dried tomatoes
-
1
cup
reduced sodium chicken broth
-
½
cup
fat free half-and-half
-
1 ½
oz
Parmesan cheese, finely shredded
-
2
cups
chopped fresh spinach
-
½
teaspoon
dried parsley flakes
Instructions
- Mix 1 tablespoon of flour with ½ teaspoon each of black pepper, salt, garlic powder, and Italian seasoning.
- Coat the chicken cutlets in the seasoned flour mixture inside a zip-top bag.
- Heat 1 tablespoon of oil in a large pan over medium-high heat and cook the chicken until golden brown on both sides and cooked through.
- Remove the chicken and keep warm.
- In the same pan, add the remaining oil and garlic, cooking until fragrant.
- Add sun-dried tomatoes and cook for a couple of minutes.
- Stir in the remaining flour and whisk until combined, then add broth, half-and-half, and remaining black pepper, whisking until simmering.
- Add Parmesan cheese, spinach, and parsley, stirring until melted and wilted.
- Return the chicken to the pan and spoon the sauce over it before serving.
Nutrition Facts (estimated)
Servings
4
Calories
378
Total fat
14g
Total carbohydrates
20g
Total protein
41g
Sodium
441mg
Cholesterol
0mg
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