Creamy Tuscan Chicken

5 from 12 votes

Our Creamy Tuscan Chicken features sun-dried tomatoes, garlic, and fresh herbs to enhance succulent, lightly breaded chicken cutlets in a smooth, creamy sauce.

Course Dinner, Main Course

Cuisine Italian American

Keyword Creamy Tuscan Chicken, Tuscan Chicken, Tuscan Chicken Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 623

Author Erren Hart

Ingredients

1½ lbs chicken breast cutlets skinless & boneless pounded to ¼-inch thick
4 tablespoons all-purpose flour for dredging
salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil plus more as needed
4 garlic cloves minced
1 lb brown mushrooms sliced
¾ cup sun-dried tomatoes drained and chopped
4 oz baby spinach
1¼ cups low-fat half and half AKA single cream
2 eggs
3 tablespoons water
1 cup chicken stock
1 tablespoon white vinegar optional
¾ cup Parmesan cheese freshly grated
2 tablespoons basil or parsley, chopped

US Customary - Metric

Instructions

Cut each chicken breast in half horizontally with a sharp knife, then lay plastic wrap over the chicken breasts and pound them with a meat mallet or rolling pin until they are about a quarter-inch thick.
Combine the flour, salt, and pepper on a shallow platter.
In a shallow bowl, beat eggs with 3 tablespoons of water.
Heat the oil over medium-high heat in a large skillet.
Dip the chicken in the egg wash and shake off the excess before coating both sides with the seasoned flour.
Fry the coated chicken for 2 minutes on each side, turning once, until golden. Transfer to a large platter in a single layer.
If there are any burned bits in the pan, remove the oil, wipe clean with a paper towel and add 2 tablespoons of oil. If not, add more oil as needed.
Place the garlic in the pan and saute until fragrant (about 30 seconds).
Add The mushrooms and cook until browned and their moisture has evaporated. Then add the sundried tomatoes and mix to combine.
Add the spinach and cook until wilted. Add the half and half, stock, vinegar, parmesan cheese, pepper, and basil. Season lightly with salt, stir to combine, and bring to a boil.
reduce the heat to low and simmer for 5 minutes, then taste for seasoning. Add salt as needed, and add the cooked chicken. Raise the heat to medium-high and return to a boil.
Lower the heat to low, and simmer until the chicken warms through and the sauce thickens slightly (about 5 minutes).
Serve Hot.

Notes

Pound chicken breasts to a quarter of an inch thick for a juicy and tender texture.
Be sure to use equal-sized chicken cutlets, so they cook evenly and don’t become overcooked or undercooked in some parts while others remain raw during the cooking process!
To use dried sundried tomatoes, soak them in boiling water for 10 minutes to rehydrate and then drain them before using.
Grate your own fresh parmesan cheese for the best results and flavor – pre-grated cheese can become too salty and overpower the dish, and freshly grated melts into the sauce better than pre-grated.

Nutrition