Frango à toscana

Ingredientes

• 2 large boneless skinless chicken breasts
• Salt and Pepper, to taste
• 2 teaspoons Italian Seasoning
• 1/2 cup all-purpose flour
• 3-4 Tablespoons olive oil
• 2 1/2 cups chicken broth
• 1 chicken bouillon cube or 1 teaspoon better than bouillon
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 pinch red pepper flakes
• 1/3 cup white wine (such as dry white wine like Pinot Grigio)
• 3 cloves garlic, minced
• 1 Tablespoon tomato paste
• 1/3 cup sundried tomatoes, drained and chopped
• 2 Tablespoons cornstarch
• 2 Tablespoons cold water
• 1/3 cup heavy cream
• 1 Tablespoon cream cheese, softened
• 1/2 cup Parmesan Cheese, grated
• 1 cup fresh spinach

Modo de preparo

1. 1

   Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Dredge each piece lightly in the all-purpose flour to coat.

2. 2

   Brown the Chicken: Heat 3 to 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.

3. 3

   Make the Sauce Base: In the same skillet, add the minced garlic and sauté briefly until fragrant. Pour in 2 ½ cups chicken broth, add the chicken bouillon cube or bouillon paste, onion powder, dried oregano, and red pepper flakes. Stir in the white wine and tomato paste, and bring the mixture to a simmer.

4. 4

   Add Sundried Tomatoes: Stir in the sundried tomatoes and allow the sauce to simmer gently for 3-5 minutes to meld the flavors.

5. 5

   Thicken the Sauce: In a small bowl, mix the cornstarch with cold water until smooth. Slowly whisk this slurry into the simmering sauce to thicken it. Continue to cook for 2-3 minutes until the sauce has thickened to a creamy texture.

6. 6

   Finish the Sauce: Reduce the heat to low and stir in the heavy cream, softened cream cheese, and grated Parmesan cheese. Stir until the cheeses melt and the sauce is smooth and velvety.

7. 7

   Add Spinach and Return Chicken: Add the fresh spinach to the sauce and cook until just wilted. Return the browned chicken breasts to the skillet, spoon some sauce over them, and warm through for 2-3 minutes.

8. 8

   Serve the Tuscan Chicken warm, spooning extra sauce over the chicken and alongside your choice of sides such as pasta, rice, or crusty bread.