Tuscan Chicken

Name: Tuscan Chicken
Total time: 1800 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 1-2 boneless skinless chicken breasts cut in half (1-1.5 lbs); 1 medium onion sliced; 1 jalapeno sliced (optional for added heat); 4 cloves Garlic minced; 20 Cherry tomatoes cut in half; 3 oz baby Spinach; 1 cup Heavy cream; 1/3 cup Parmesan cheese grated; 2 tsp Italian seasoning; Salt and pepper to taste; Oil for cooking

fenway @Fenway

I came across a recipe for Tuscan Chicken and then started looking at recipes for it on the internet. This is my version. I used cherry tomatoes for my recipe but many of the recipes called for sun dried tomatoes.

Saved

Ingredients

30 minutes

2-4 servings

1-2boneless skinless chicken breasts cut in half (1-1.5 lbs)
1medium onion sliced
1jalapeno sliced (optional for added heat)
4 clovesGarlic minced
20Cherry tomatoes cut in half
3 ozbaby Spinach
1 cupHeavy cream
1/3 cupParmesan cheese grated
2 tspItalian seasoning
Salt and pepper to taste
Oil for cooking

Saved

Steps

30 minutes

1

Gather ingredients. Season chicken breasts with salt and pepper.
2

Add oil to a large skillet on medium heat. Add chicken and cook until almost done, 3-5 minutes per side. Remove to plate.
3

If needed add more oil to skillet. Add onions and jalapeños to pan and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for 30 seconds.
4

Add tomatoes and cook until the tomatoes start to give off their juices. 2-3 minutes.
5

Add in spinach and cook until just starting to wilt. Cover the pan to help wilt the spinach.
6

Add heavy cream, Parmesan cheese, and Italian seasoning and mix together. Bring to a boil and then simmer for 3-5 minutes to incorporate the flavors and thicken the sauce a little. Add the chicken back to the pan along with any juices. Cover and allow chicken to finish cooking, about 5-7 minutes.
7

Serve the chicken over pasta or with potatoes. Enjoy!

Saved

Cooksnaps

Saved

fenway @Fenway

on February 17, 2024 21:57

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.