Tuesday, June 4, 2019

Creamy Italian Chicken


Wanting something different but quick and easy considering winter has officially arrived here in Melbourne (although it's been here for a few weeks now) however I really didn't fancy a heavy dish such as a pasta or a bake but still wanted that comfort food sensation.  This is how everyone feels mid week and during winter right?

I find cooking with chicken breast fillets easy for a mid week meal.  They tend to cook quickly in most applications and unless overcooked are a tender juicy protein for a good dinner.  So armed with a few nicely sized chicken breasts I set upon preparing a comfort food dish and knew it had to be creamy of some sort.  An email had arrived, Taste were promoting 50 One-Pot Winners, so of course I had to stop and have a read... love celebration posts highlighting certain ingredients, seasons, styles of cooking, etc.  I came across One Pot Italian Chicken and was intrigued with the flavours.

Pure Italian flavours of garlic, tomato and basil enveloped in a creamy sauce - aaaaahhhhh my tastebuds were in heaven just reading the recipe let alone cooking it.   It sounded easy.  It sounded delicious. It was now on the menu.

Everything I have just mentioned was true - quick (on the table in less than 30 minutes), easy (simple ingredients and techniques) and flavoursome (who doesn't like Italian?).

No pasta in sight tonight, instead I roasted some chat potatoes, steamed carrots and broccoli.  There was a bread basket of small crusty bread rolls to sop up the creamy sauce - you know that you just have to do that when it comes to a dish with lots of sauce.

Delizioso .... 


Creamy Italian Chicken
(recipe adapted from Taste.com.au)

Serves: 4

4 small chicken breasts fillets, trimmed
salt
freshly ground black pepper
2 teaspoons olive oil
20 grams reduced fat butter
2 garlic cloves, finely chopped
80 grams sun-dried tomatoes, sliced
1/3 cup dry white wine
1 cup reduced fat thickened cream
1/2 cup chicken stock
60 grams baby spinach
1 cup fresh basil leaves, torn

Season chicken with salt and pepper.

Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. Add the seasoned chicken  to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.

Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic.

Add the tomatoes and stir to coat.

Add the wine and cook for 1 minute or until reduced.

Add the cream and stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced.

Stir through the spinach until wilted. 

Season to taste and sprinkle with the basil leaves.

Serve with vegetables and crusty bread, if desired.


(Click here for a printable version of this recipe)


1 comment:

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