Creamy Tuscan Chicken

I previously bookmarked a couple of recipes for Tuscan chicken. Today I decided to make one to go with my sourdough loaf pan bread from this morning.

Ingredients:

• 1.5 pounds thin cut chicken breast
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 3 ounces prosciutto, torn (I used 4 or 5 strips of bacon, chopped into pieces)
• 1/4 cup Vidalia onion, chopped
• 4 cloves garlic, chopped
• 1.5 teaspoons dried basil
• 1.5 teaspoons dried oregano
• 1 teaspoon dried parsley
• .5 teaspoons black pepper
• .5 teaspoons salt (optional)
• 6 ounces tomato sauce (or 1/2 cup oil-packed sun-dried tomatoes, chopped)
• several shakes of red pepper flakes
• 16 ounces chicken broth
• 1.5 cups peeled and chopped raw potatoes (in 1/2" pieces)
• 1/4 cup marinated artichokes, diced (optional - we liked them as an add in)
  
• 1 cup evaporated milk + 1.5 tablespoons butter (or 1 cup heavy cream)
• 1 tablespoon ground or dijon mustard
• 2 tablespoons lemon juice (I used apple cider vinegar)
• 1/2 cup grated parmesan or Romano pecorino  cheese
• 1 or 2 cups of baby spinach, roughly chopped
• fresh basil for garnish
  

 

Instructions:

1. Season the chicken with salt and pepper. Sprinkle with some of the Italian seasoning. Place the flour in a shallow bowl and dredge the chicken through the flour, pressing to coat.
2. Heat 1 tablespoon olive oil in a Dutch oven set over medium-high heat. Add the bacon and cook until crispy all over, about 2 minutes. Remove from the pan.
3. In the same spam, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
   (I added the oil, but skipped searing the chicken, as I defrosted frozen chicken in an Instant Pot, so it was already mostly cooked through)
4. Add the onion cook until fragrant, 2 minutes. Stir in chopped garlic for about 30n seconds, stir in the remaining dredging flour, and cook for a minute or so to brown.
5. Add the tomato sauce, spices, and one or two shakes of red pepper flakes. Cook 2 minutes.
6. Add in the broth and the potatoes, cover and cook over medium heat until the potatoes are fork tender, 10-15 minutes.
7. Cut the chicken into bite-sized pieces or slices while the broth and potatoes simmer.
8. Mix the mustard and apple cider vinegar into the evaporated mil.s
9. Stir the chicken into the sauce with about 5 minutes remaining.
10. When the potatoes are fork soft, stir in the evaporate milk mix,
11. Stir in the grated cheese and the spinach. Cook until the spinach us wilted, 3 to 5 minutes.
12. Serve the chicken and sauce with the crispy bacon and fresh basil and fresh bread.
    

 

Carole's Notes:

We liked this! It went well with the Sourdough Loaf Pan Bread I baked today.

The recipe is adapted from https://www.halfbakedharvest.com/wprm_print/129699