Creamy Tuscan Chicken in 30 Minutes
Creamy Tuscan chicken is one of the tastiest recipes I have had, yet it's so simple to make. All you need is a few simple ingredients which you will probably have in your pantry and fridge. For example, the recipe calls for chicken breasts, cream, salt, pepper, oregano, butter, garlic, cherry tomatoes, baby spinach, parmesan cheese, and of course less than 30 minutes of your time. Yes, folks, that's all. This makes It such a great midweek meal.
I use boneless, skinless chicken breast as they are healthy and easy to get, but you can use the cut of your choice. Just adjust the cooking time accordingly. You can always alter the spices to meet your tastes too. For example, if you're a garlic or oregano lover simply add more. If not, add less.
The dish goes great with a. nice salad and a glass of white wine.
Watch the video, give our creamy Tuscany chicken a try, and let us know what you think.
For the full, printable recipe, please visit:
???? Video Chapters:
0:00 Introduction
0:42 Seasoning and preparing the chicken breasts
1:14 Frying the chicken
1:55 Making the cream
3:19 Placing the chicken back in
3:56 The outcome
4:08 Taste test
4:43 Conclusion
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Lemon Chicken with Smashed Sweet Potato | Jamie Oliver
We’ve got both sweet and sour covered here as Jamie serves up some succulent griddled chicken with a lemon spice dressing. Team that up with a fluffy sweet potato mash and veggies and you’ve got yourself one delicious plate of food.
Links from the video:
Golden Chicken with Minty Veg |
Charred Veg Salad |
Awesome Lamb Kebabs |
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Sautéed Chicken with Sage Browned Butter | Dinner Tonight | MyRecipes
Get the recipe:
The full-bodied flavor of sage browned butter dresses up classic sautéed chicken.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
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Spaghetti with Sage Butter Sauce | Quick & Easy Pasta Recipe
Welcome!
Today I decided to make a very simple pasta dish with a sage butter sauce. This incredibly easy recipe is affordable and delicious.
Ingredients
- A few sage leaves (a few more for garnish
- About 2 Tbsp of butter
- 450gm dried spaghetti
- Parmesan cheese
- Salt & pepper
Directions
1. Bring a pot of salted water to the boil. Add the spaghetti and cook until it is almost al dente.
2. Meanwhile, place butter in a large frying pan and turn the heat to low-medium. Add sage and allow to infuse the butter as it gently bubbles away in the pan.
3. Before the pasta is al dente, drain and add to the pan with the sage and butter, reserving some pasta water. Raise the heat to medium, add a ladle of pasta water and continue to stir and toss the pasta while the sauce begins to thicken.
4. Once the spaghetti is cooked to your liking, the sauce has thickened and coated the pasta, serve immediately. Shave a generous amount of parmesan over the plated dish and enjoy.
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Lemon Sage Smothered Chicken Recipe
No oven? No problem! This is an easy and delicious chicken dish from the Southern United States. Get the recipe:
Equipment used:
12-inch pre-seasoned Pro-Logic Lodge Cast-Iron Skillet/Frying Pan:
Shun Multi Purpose Kitchen Shears for spatchcocking a chicken:
Breville PolyScience Control Freak induction burner for the ultimate temperature control:
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This chicken dish is cooked entirely on the stove top and is inspired by Craig Claiborne's Smothered Chicken recipe.
The recipe uses a unique braising technique. A spatchcocked chicken is sandwiched between two skillets to ensure that as much skin as possible comes into contact with the cooking pan while it fries in brown butter and that moisture is circulated during the braise.
I found Claiborne’s version of this dish while browsing the New York Times ; I loved the simplicity of this Southern dish, but it was a little too 1950s for me. This is my attempt to resurrect the recipe into the modern age.
I brightened up the gravy with some lemon, sage, and garlic; I further increased the flavour with celery and onion. I used the weight of another cast iron pan, plus random cans of food, to securely flatten the chicken to ensure that as much skin as possible made contact with the surface of the pan during the initial slow sear, resulting in extra crispy goodness.
The chicken is then braised in a gravy for the remainder of the cooking time; the heavy pan on top of the chicken acts as a makeshift lid, trapping in much of the moisture, allowing the entire bird to cook thoroughly.
The gravy if finished with a splash of lemon juice, some lemon zest, and a generous seasoning of salt and pepper.
Serve with potatoes, rice, or your favourite side of vegetables. Optionally, you can garnish with parsley.
* Spatchcocking is the removal of the backbone of poultry in order to open it up and allow it to lay flat for more even cooking. This is a useful technique for frying and grilling poultry. To spatchcock a chicken, simply take a pair of kitchen shears and cut out the backbone. Then flip the chicken, skin-side up, and apply force to the chicken breasts in order to flatten the chicken further. Freeze the backbone for future stock making.
Lemon Sage Pasta with roasted Radish (Vegan and Gluten Free)
An EASY FRESH TAKE ON PASTA! We're making grain free LEMON SAGE PASTA WITH ROASTED RADISH. A healthy plant based dish made with Chickapea Pasta!
NEW RECIPE to LOVE and make ASAP!
For the ZESTY lemon Sage Sauce:
1 to 2 tbsp fresh chopped sage (without stems)
1 tsp grated lemon
2 tbsp lemon juice
1 tsp minced garlic- 2 cloves
1 tsp onion powder or 1/4 c chopped yellow onion
1/4 to 1/3 c olive oil (use closer to 1/3 cup if the marinade isn’t thin enough)
1/4 tsp kosher salt
Pepper
1/4 tsp paprika optional
1 tbsp ground mustard or honey mustard.
For the Pasta Bowl:
1 cup chopped radish
2 tsp olive oil to roast
sea salt and pepper to taste
16 ounces chickapea gluten free pasta shells
water to boil and pinch of kosher salt for pot
pinch of sea salt and black pepper.
1 ounce green olives, optional 1/4 cup sliced onion (red or white),
Sliced lemon and sage leaves to garnish
Crush black pepper
First. Make your marinade.
Blend everything together in a food processor blender. Place in bowl and set aside or in fridge.
Preheat oven to 400F.
Toss your chopped radish in oil, pinch of sea salt/pepper, and place on baking sheet. Roast for 15-20 minutes or until radishes are lightly browned.
While radishes are roasting, make your pasta.
Cook pasta according to directions.
Cook in a large pot of boiling, salted water for 5-7 minutes until pasta is al dente. Drain and rinse cold. Add the pasta back to the pot.
Place pasta pot back on the stove on medium low.
Mix in your lemon sage marinade and stir gently.
Once radishes are done roasting, add them to your pasta.
Mix in your olives.
Place pasta in large serving bowl or individual bowls.
Garnish with lemon slices, fresh sage leaves, and option sliced onion.
Extra crushed black pepper to top.
Optional Mix ins and toppings (not vegan) — Add 1 paleo mayonnaise to make extra creamy, grated parmesan or red pepper flakes to top.
Serves 3-4
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For lentil chickpea pasta visit
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