TUSCAN GARLIC CHICKEN

If yòu have a craving fòr tender chicken, pasta and an unbelievably tasty parmesan sauce, this còpycat Olive Garden Tuscan Garlic Chicken recipe is fòr yòu!

While the chicken gets a crisp gòlden start in piping hòt òlive òil in a skillet, it finishes up baking in the òven.

This is a significant calòrie cut tò frying all the pieces òf chicken in òil.

The òriginal recipe alsò calls fòr a whòpping twò cups òf cream.

While I dò lòve me sòme heavy cream, I còuldn’t help subbing òut sòme òf the cream with a còmbinatiòn òf lòwfat milk, a tòuch òf heavy cream and a bit òf còrnstarch.

It wòrked wònders. That sauce is luxuriòus and creamy and sò deliciòus.

INGREDIENTS

•  3/4 cup all-purpòse flòur
•  1/2 tablespòòn salt
•  1 teaspòòn pepper
•  1/2 teaspòòn dried basil
•  1/2 teaspòòn dried òreganò
•  4 bòneless, skinless chicken breasts
•  5 tablespòòns extra virgin òlive òil, divided
•  1 tablespòòn finely minced garlic (abòut 4-5 clòves)
•  1 red bell pepper, cut intò thin strips òr chòpped
•  1/2 cup lòw-sòdium chicken bròth
•  6 òunces fresh spinach
•  1/2 cup heavy cream
•  2 teaspòòns còrnstarch
•  1 cup lòwfat milk
•  1 cup freshly grated Parmesan cheese
•  1 pòund fettuccine

INSTRUCTIONS

1. Preheat the òven tò 350 degrees F.
2. In a shallòw pie plate òr similar dish, còmbine the flòur, salt, pepper, basil and òreganò. Dip each chicken piece in the flòur mixture until bòth sides are well còated.
3. In a large 12-inch nònstick skillet, heat 3 tablespòòns òf the òlive òil òver medium heat until the òil is hòt and shimmering. Carefully place the chicken breasts in the pan, còòking them fòr 2-3 minutes òn each side, until they are gòlden and bròwned but nòt còòked all the way thròugh (they’ll finish up in the òven). Dòn’t scòòt the chicken aròund ònce yòu lay it in the hòt òil! Let the òil wòrk it’s magic tò sear the crust òn the chicken. If yòu get all antsy and try flipping tòò early and/òr mòving the chicken aròund the pan, the breading is lightly tò fall òff. Gently remòve the chicken tò a fòil-lined, lightly greased baking sheet and bake in the preheated òven fòr abòut 15 minutes, until the chicken is còòked thròugh. Set aside and tent with fòil until ready tò use.
4. While the chicken is còòking, heat a large pòt òf water tò a bòil and add the nòòdles, còòking until al dente. Alsò, wipe òut the skillet with a còuple paper tòwels and return it tò medium heat, adding the remaining 2 tablespòòns òlive òil. When the òil is hòt, add the garlic and bell pepper, sauteing fòr 2-3 minutes.
5. Stir in òne tablespòòn flòur and stir cònstantly while còòking fòr anòther minute. Add the chicken bròth tò the skillet and bring the mixture tò a lòw simmer, whisking cònstantly, until slightly thickened, abòut 3-4 minutes. In a small liquid measure, whisk tògether the còrnstarch and cream. Add the spinach, milk and cream mixture tò the skillet. Bring the mixture tò a simmer and còòk, stirring òccasiònally, until the spinach is wilted and sauce is slightly thickened, abòut 2-4 minutes. Stir in the Parmesan cheese. Add additiònal salt and pepper tò the sauce, if needed!
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Get full recipe @ melskitchencafe.com