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It was great to hear from many of you that you enjoyed the Sausage Spinach Soup; thank you for following my BLOG. I do not pretend these are recipes I have created, although as with most recipes, I tweak, add and eliminate to our taste. The recipes I will share are all family favorites!
Tonight, by some miracle, we will all be home for dinner. So, I am making a recipe I pieced together from various recipes. When I made this last October, Owen asked me why I hadn’t made it before and if we could add it to the rotation, “It’s delicious, Mom!”. We have had it with baby potatoes, mashed potatoes, and over pasta. Of course, crusty bread is a must to soak up the yummy sauce. Let me know what you think, and enjoy!
Tuscan Chicken
- 2 TBSP oil
- 2 large or 4 small boneless skinless chicken breasts, halved
- Salt & pepper
- 1 lb. little potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 tsp. minced garlic
- 1 tsp. salt
- ¼ tsp pepper
- ¼ tsp. dried oregano
- ¼ tsp. dried basil
- 2 cups fresh spinach
- ½ cup low sodium chicken broth
- 1 TBSP. corn starch
- ½ cup heavy cream
- ½ cup fresh shredded parmesan cheese
- In a Dutch oven or large skillet, heat oil over medium-high heat. Season chicken pieces with salt and pepper and brown chicken for 3-5 minutes per side. Remove from heat and set aside.
- Add potatoes, tomatoes, garlic, salt, pepper, oregano, and basil to the pan. Cook for 1-2 minutes. Stir in half the spinach.
- Combine the broth and the cornstarch with a whisk and add to the pan, then slowly whisk in the cream.
- Return the chicken to the pan and simmer over medium heat. Cover and reduce heat to medium-low and simmer 15-20 minutes, until potatoes are tender, and chicken reaches 165 degrees F.
- Add remaining spinach, and stir until wilted. Sprinkle with parmesan cheese and serve in a shallow bowl with crusty bread.
Options: Eliminate little potatoes and serve over mashed potatoes, pasta, or rice.
