Creamy Tuskan Chicken

 

Classic Tuscan Chicken

A succulent dish inspired by the flavours of Tuscany, bringing a taste of Italy to your table.

Serves: 3

Preparation Time: 25 minutes

For this classic, the Stahl Blacksmith Hybrid Cast Iron Fry Pan is your best partner.

 

Ingredients

  • 3 chicken breasts

For the Dry Rub:

  • 1 tsp onion powder
  • ½ tsp salt, pepper, and paprika powder
  • Oil for shallow frying

For the sauce:

  • 2 tsp oil
  • 3 sun-dried tomatoes, chopped
  • 1 tsp mustard sauce
  • Salt and pepper to taste
  • 2 tbsp onion, chopped
  • 1 garlic, chipped
  • ¼ cup white wine
  • ¾ cup stock
  • ½ cup amaranth leaves
  • ½ cup fresh cream
  • Parmesan and parsley to garnish

 

Procedure

  • Mix the dry rub and apply it to the trimmed chicken breasts.
  • Heat the oil in the frypan or skillet.
  • Cook the chicken for 5 minutes on each side.
  • Remove chicken from the skillet and set aside.
  • In the same pan, add oil and saute the onions and garlic.
  • Add white wine to deglaze the pan, scraping up any browned bits.
  • Reduce the wine by half.
  • Add sun-dried tomatoes, mustard sauce, stock, and seasoning.
  • Reduce the heat and add fresh cream, mixing until smooth.
  • Add the leaves and cook until they are wilted.
  • Return the cooked chicken to the skillet.
  • Let the chicken simmer in the sauce, allowing the flavours to meld.
  • Garnish with cheese and herbs.