Creamy Tuscan Chicken with Sun Dried Tomatoes Spinach & Artichokes Recipe | ThymeWithApril
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Creamy Tuscan Chicken with Sun Dried Tomatoes & Spinach
2 skinless boneless chicken breast (split in half if thick cuts)
7 oz sun dried tomatoes
12 oz artichoke hearts
3 chopped garlic cloves
1 c heavy cream
2 cup of fresh spinach
sea salt
black pepper
paprika
Clean two boneless skinless chicken breast. Take a knife and split chicken breast in half. Season chicken with sea salt, black pepper, and paprika on both sides. Warm cast iron skillet with grape seed oil. Put chicken breast in pan and cook for 5 minutes on both sides. Take chicken out and rest on a plate. Add and sauté chopped garlic, sun-dried tomatoes, and artichokes. Make sure to scrape the bits from the bottom of the pan. Then add and sauté 2 handfuls or 2 cups of fresh spinach. Then add and stir in heavy cream. Taste test and add sea salt, black pepper and paprika if needed. Place cooked chicken and juice back in the pan and cover with the sauce. Simmer over low heat for 10 mins. EAT AND ENJOY!
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Spinach & Artichoke Stuffed Chicken Breasts with La Terra Fina Dips
I am pretty excited to be in the kitchen with La Terra Fina Dips bringing you this brand new Spinach Artichoke Stuffed Chicken Breast. They have so many dips and spreads to choose from, but I've been especially loving La Terra Fina's Spinach Artichoke & Parmesan Dip. And it is so delicious in this stuffed chicken breast.
My Family is OBSESSED with this Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
Why Is This A Popular Wedding Dish?! | Artichoke Chicken!
#shorts #artichoke #chicken
Artichoke Chicken
Ingredients:
2 Chicken Breasts (sliced into cutlets)
1 Cup Flour
1 Shallot (minced)
3 Garlic Cloves (minced)
1 Medium Tomato (diced)
1/4 tsp Red Chili Flake
1/3 Cup White Wine (Chardonnay)
15 oz Quartered Artichoke Hearts
1-2 Tbsp Capers (without brine)
1-2 Tbsp Lemon Juice
1 Cup Chicken Stock
1/4 Cup Heavy Cream
3 Tbsp Butter
1 Tbsp Corn Starch + 2 Tbsp Cold Water (optional thickener)
Fresh Parsley (chopped)
Olive Oil
Salt and Pepper
Slice the chicken breasts into cutlets and season with salt and pepper. Dredge the chicken in seasoned flour and set aside.
In a large pan on medium heat, add 2 Tbsp of olive oil. Once the oil is hot, sear the chicken on both sides and cook until 80% done. Remove from the pan and set aside.
Next add the shallots and sauté till translucent then add the garlic and red chili flake. Sauté till fragrant for 1 minute then add the tomatoes and season with salt and pepper. Continue to sauté for about 3-5 minutes then add the wine and reduce by half.
Next add the artichoke hearts, capers, chicken stock, and lemon juice. Continue to reduce by half then add the heavy cream and reduce until thickened. If needed add a corn starch slurry a little at a time to slightly thicken the sauce. Once the sauce is reduced and thickened, add the chicken back to the pan and cook until the chicken reaches 165 degrees Fahrenheit internally. Turn off the heat then add the butter, parsley, and season to taste with salt and pepper.
Serve with pasta or rice on the side.
Enjoy!
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Creamy ???? CHICKEN and SPINACH Pasta!
Creamy ???? CHICKEN and SPINACH Pasta!
Creamy ???? CHICKEN and SPINACH Pasta dish is my family favorites! Creamy ???? CHICKEN and SPINACH Pasta is comfort food we serve for dinner.
Ingredients:
2 chicken breasts
1tsp garlic powder
1tsp smoked paprika
salt, pepper to taste
10 cherry tomatoes, halved
5-6 oz fresh spinach
1 cup heavy cream
1 cup water
2 cups cooked pasta
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Spinach and Artichoke Chicken - How to make Creamy Chicken Recipe | Let's Eat Cuisine
#spinachandartichokechicken #easychickenrecipe #easychickendinner
Spinach and Artichoke Chicken recipe will be your new favorite dinner! Pan-seared chicken breasts in a creamy spinach and artichoke sauce that’s creamy, delicious and only takes 30 minutes to make. Get the full recipe here
INGREDIENTS
3 lbs boneless skinless chicken breast- this is about 4-5 chicken breasts
2 tbsp olive oil
2 tbsp butter
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp pepper
½ tsp lemon pepper
½ onion- finely chopped medium
2 shallots
½ cup water
1 ½ cup cream
1 cup parmesan cheese
1 can Artichoke Hearts
4 cups Fresh Spinach (about 4 cups) coarsely chopped
1 tbsp better than bouillon
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