
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
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.