Tuscan Chicken

This photo doesn’t do this dish justice. This is one of my favourite dishes to make. So simple. So creamy. Here we go!⁣⁣

Ingredients

2 chicken breast ⁣⁣
1/2 tsp garlic powder⁣⁣
1/4 cup flour⁣⁣
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1 tbsp butter⁣⁣
1 tbsp oil⁣⁣
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2 shallots finely diced⁣⁣
1/2 cup chicken stock⁣⁣
1 big tsp Dijon mustard⁣⁣
1/4 diced sun-dried tomatoes ⁣⁣
100g Philadelphia light⁣⁣
2 handfuls spinach⁣⁣
Basil ⁣⁣

Method

Butterfly your chicken - then season with salt, pepper, and garlic powder. ⁣⁣
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Place flour in a bowl, and coat chicken in flour. ⁣⁣
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In a non-stick pan, over medium-high heat, add your oil and butter. Allow butter to melt, then when the pan is hot, add chicken. Cook on each side for about 4-5 minutes until golden. Remove the chicken and set it to the side. ⁣⁣
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Add a small amount of oil to your pan, and throw in your shallots for about 60 seconds. Deglaze your pan with mustard and chicken stock. Use a wooden spoon and scrape all the burnt bits from the chicken into the sauce mix. Let this simmer for 2 minutes. ⁣⁣
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Remove pan from the heat, and add your Philadelphia. Mixing together off the heat so it doesn’t split. Place back on the heat, add tomatoes and spinach and stir for a few minutes. ⁣⁣
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Add your chicken back into the mix, place a lid on top of your pan, and let it cook for around 5 minutes until the sauce thickens and the chicken is fully cooked. Add your diced basil and mix together.⁣⁣
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If the sauce is too thick, add some pasta water to loosen it up. Decant in your pasta and coat it with the sauce. Done. Weigh your pasta into whichever quantity you want. This serves 2. Calories without pasta: 431 calories per person.

If you’ve made this dish, then be sure to click the link and add me on instagram, so you can tag me in your creation!