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From The Shaba Kitchen

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The ultimate creamy Tuscan chicken—pan-seared to golden perfection, then simmered in a rich, velvety sauce with sun-dried tomatoes, spinach, and fresh parmesan. This restaurant-quality dish is packed with flavor and guaranteed to become a family favorite.

Ingredients:

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•   3 chicken breasts
•   olive oil
•   black pepper
•   garlic powder
•   onion powder
•   smoked paparika
•   all-purpose flour
•   1 onion (sliced)
•   1 tbsp garlic (minced)
•   dried oregano
•   1/2 cup sun dried tomatoes
•   1 red bell pepper (sliced)
•   1 tbsp tomato paste
•   1/3 cup water
•   1 cup chicken stock
•   1/3 cup heavy cream
•   1 block parmesan cheese
•   1/3 cup cherry tomatoes (halved)
•   1 cup baby spinach
•   fresh parsley

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prep the chicken: Make 4 cuts in each chicken breast in one direction, then make 3 cuts in the opposite direction so the cuts form small squares. Drizzle with olive oil and rub to coat the chicken and the cuts.
2. Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, dried oregano, and smoked paprika. Rub the seasonings into the meat.
3. Coat each chicken breast in all-purpose flour, shaking off any excess.
4. Heat olive oil in a large pan over medium-high heat. Add the chicken and cook until golden brown on each side.
5. Transfer the chicken to a baking sheet and finish cooking in the oven at 375°F (190°C) for 15 minutes, or until the internal temperature reaches 165°F (74°C).
6. Make the sauce: In the same pan, add more olive oil. Add sliced onion and cook until soft. Add minced garlic, smoked paprika, and dried oregano.
7. Add sun-dried tomatoes and mix together. Add sliced red bell pepper and cook until soft.
8. Add tomato paste and mix well. Then add water and chicken stock. Season with additional salt and black pepper to taste.
9. Bring to a boil, then reduce heat and simmer for 5 minutes.
10. Add heavy cream and stir. Grate in parmesan cheese (at least ⅓ cup, or more to taste) and mix until smooth.
11. Add halved cherry tomatoes and baby spinach. Cook until the spinach is wilted.
12. Return the cooked chicken to the pan and let it simmer in the sauce for a few minutes to absorb the flavors.
13. Garnish with fresh parsley. Serve warm with pasta, rice, or crusty bread. Enjoy!

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