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Tuscan chicken is a great for when you want real food in little time.
Tuscan Chicken Is Real Food Fast
There’s just days where you don’t want to fuss but want real food. Instead of calling for take-out consider this easy chicken dish.
It’s easy to make and ready in no time at all. Another plus is that you can get to use those dehydrated sun-dried tomatoes you bought a while a go for something else. That always happens to me so I’m always glad to use something up. This time, it was the sun-dried tomatoes packed in oil that I had on the door shelf of my fridge. Trust me, I was glad to finally use them. And since most of us have some frozen spinach lurking in the freezer, this is another good place for it. Of course, if you have fresh baby spinach for salads, you’re all set too.
Brown Chicken Strips Without Overcooking
Browning chicken strips without overcooking the chicken has been an age-old problem for me. I make a lot of Asian stir fries and even though they may have tasted very good, the chicken was always overcooked.
However, I learned a great way to stop this happening. I was watching a video of Mary Berry making her Malay Rice recipe and she gave out her secret: drizzle the chicken strips with about a teaspoon of honey. This is brilliant and I’ve used this technique many times since. Yes, you will get a slight sweetness, but the trade-off is worth it. The honey will caramelize and make the chicken brown before it has a chance to overcook!
Pasta of course! But this is also nice over rice or quinoa. Even serve it over biscuits if you have some in the freezer or in a can in the fridge.
- 2 large boneless skinless chicken breasts cut in strips
- 2 tbs olive oil
- 1 clove garlic finely minced
- 1 tsp Italian seasoning
- 1 cup frozen chopped spinach thawed and drained
- 1/2 cup sun-dried tomatoes cut in strips
- 1/2 cup grated Parmesan or Romano cheese
- 1/2 cup chicken stock
- 1 cup heavy cream
- Salt & pepper to taste
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until no pink remains and it begins to get brown (see hint for browning in post).
- Remove chicken from the skillet and set aside.
- In the same skillet, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes until sauce is slightly reduced. Add chicken back to the pan to heat through.
This dish is right up my alley – easy, quick, & sounds delicious. Interesting tip about the honey, but I hope it won’t be too sweet, since we usually prefer savory. Nevertheless, it’s worth a try. Looking forward to trying this. I think I’ll serve it over brown Basmati rice & a tossed Italian Salad. Thank you, for yet another great recipe. 🍽
Judith Hanneman says
That brown basmati is pure genius!!! That would taste wonderful. The secret to the browning bit is not to use too much honey–at most a teaspoon and stir it around as you’re adding it.