Creamy Tuscan Chicken
Make Tuscan chicken with a rich and creamy sun-dried tomato wine sauce in just 30 minutes. Elegant yet simple, all in one skillet!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 4 chicken breasts (or cutlets for lighter meal)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 shallots (diced (about 1/2 cup))
- 4 oz sun-dried tomatoes (diced)
- 2 tbsp sun-dried tomato oil
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp flat leaf parsley for garnish
Instructions
- 1
If using whole chicken breasts, pound slightly to flatten between plastic wrap. If wanting cutlets, slice each chicken breast in half horizontally. Season both sides with salt, pepper, garlic powder and paprika.
- 2
In a skillet over medium high heat add 2 tablespoons of the sun-dried tomato oil, or olive oil. Saute the chicken on both sides until browned and cooked through (165°F), about 6-7 minutes. Transfer to plate and cover with foil to keep warm.
- 3
Add the shallots and sun-dried tomatoes to skillet and saute for 2 minutes over medium heat. Add the wine and bring to a boil, scraping the pan for browned bits, until wine has almost evaporated and reduced.
- 4
Turn heat to medium and add the cream, stirring together for 2 minutes. Transfer chicken and accumulated juices into the skillet, spooning sauce over chicken to coat.
- 5
Serve with sauce spooned over each piece of chicken and top with parsley.