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.