Sobrecoxas de frango cremosas à toscana na frigideira

Ingredientes

• 1 1/2 lb boneless and skinless chicken thighs (about 6-8 pieces)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/3 tsp paprika
• 1/4 tsp cracked black pepper
• 2 tsp reserved sun dried tomato oil (from jar)
• 1 small shallot (brown)
• 4 cloves garlic minced
• 1/2 cup sun dried tomato strips
• 1/2 cup dry white wine (or extra chicken broth)
• 1/2 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup shredded parmesan cheese (fresh)
• 1 tsp Italian seasoning
• 3/4 cup baby spinach leaves packed (fresh)
• 1/4 cup basil leaves packed (fresh)

Modo de preparo

1. 1

   --- For the Chicken ---

2. 2

   Season chicken with garlic powder, onion powder, paprika, salt and pepper.

3. 3

   Heat sun dried tomato oil in a large skillet over medium-high heat.

4. 4

   Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.

5. 5

   --- For the Sauce ---

6. 6

   mix: Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.

7. 7

   Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.

8. 8

   add: Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.

9. 9

   simmer: Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.

10. 10

    spice: Taste test sauce and season with a pinch of salt and pepper, if needed.

11. 11

    garnish: Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.

12. 12

    Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!