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Chicken Tuscany with Spinach

Updated: Apr 29

  • Chicken Tuscany with Spinach is one of my favorite meal. This dish Is originating from the Tuscany region of Italy. Combine a creamy Parmesan sauce with chicken breasts, spinach, mushrooms and sun-dried tomatoes. Creamy and juicy chicken will delight you. You can combine this dish with pasta, rice, or potatoes. An ideal meal for a Sunday family lunch. It is easy to prepare and make, and most importantly, it is done quickly! Follow recipe.

Ingredients: simple, total time: 40 min. 6 serving
  • 2 pack of chicken breasts/ cut in half/ total about 950 g

  • 1/2 tsp salt/ to season chicken meat

  • 2 tsp dry spice/ Vegeta/ to season chicken meat

  • 1/2 tsp black pepper/ to season chicken meat

  • 2 Tablespoons Olive oil EVO

  • 20 g butter

  • 200 g brown mushrooms/ cut into thick strips

  • 60 g of dried tomatoes preserved in oil/ drained and chopped

  • 20 g spring onions/ green parts-finely chopped

  • 3 cloves of garlic/ minced

  • 400 ml of cooking cream

  • 90 g grated Parmesan cheese

  • 400 g of fresh baby spinach/ or frozen

  • 1 Tablespoon chives

Preparation:
  1. Prepare all the ingredients as described above.

  2. First prepare the chicken.

  3. Season the chicken with salt, black pepper and dry spices/ Vegeta.

  4. Melt butter in olive oil in a pan over medium heat.

  5. Put the chicken meat and fry on both sides until golden brown. When done, transfer the chicken to a cutting board.

  6. Cut the chicken into medium pieces.

  7. Return the wok pan to medium heat, add 2 Tablespoon olive oil. When the oil has heated up, add the sliced ​​mushrooms. Fry about 10 minutes, with stirring occasionally, until the mushrooms are golden brown and the liquid has completely evaporated.

  8. After that, add the chopped: dried tomatoes, spring onions, garlic, salt and black pepper to taste. Cook for about a minute until fragrant.

  9. After that, stir the cream into the mushroom mixture, and stir. Immediately add chicken meat and baby spinach.

  10. Bring to a gentle boil, with stirring often, then reduce heat. Cook about 15 min.

  11. After the spinning time, add Parmesan cheese and gently mix all the ingredients in the wok-pan.

  12. Let the sauce simmer for another 2 minutes, until it thickens a bit.

  13. Season with salt and pepper as needed.

  14. When the spinach is wilted and the chicken is tender, and the sauce reached the desired thickness, remove from the heat then garnish with chives.

  15. Serve warm with suggested combinations: rice, potatoes or pasta.

Buon appetito!


NOTE:


  • Instead of chicken breast, you can use other parts of chicken or turkey meat.

  • It is best to consume it the same day. If you have any left over, keep it in the fridge for up to 3 days.

  • You can also pack this dish in the freezer and store it for the next 3 months.

  • If you don't like mushrooms, you can use drained artichokes (3 minutes in boiled water), or fresh asparagus instead.

  • You can also bake this dish in the oven if you need to double the amount in a larger dish, it can be done in the oven!

  • Instead of brown mushrooms, you can also use white mushrooms.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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Unknown member
Apr 27

Buonissimo brava

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