Summer is here and gardens are bountiful. If you have greens or spinach to use up, try my Creamy Tuscan Chicken with Greens. Creamy and delicious with a wonderful fresh flavor.
I have a friend with beautiful property, including a small orchard and gorgeous raised garden beds. Our daughters were best of friends all through school and still are today. We have spent countless hours together with our girls through the years. My daughter went to visit her second family recently and came home with lots of vegetables, including these beautiful greens. Good friends are such a blessing, in so many ways.
For another great recipe using greens, try my Caprese Salad with Basil and Baby Greens.
What you need
Boneless, skinless chicken breasts
Lemon pepper
Extra virgin olive oil
Sweet onion
Garlic
White wine
Chicken broth
Heavy cream
Mixed greens
Salt
How to make Creamy Tuscan Chicken with Greens
First prep your vegetables. Rinse the greens and set aside to dry. Chop the onion and garlic.
Next, split the chicken breast in half. Place one of the chicken breasts on a cutting board. Hold it flat with your non-cutting hand. Use a large chef’s knife to cut the breast in half horizontally. If your pieces aren’t exactly the same thickness, that’s ok. You’re going to pound them out a little. Cut the second chicken breast the same way.
To flatten the chicken, use a plastic bag with one side cut open or a folded piece of plastic wrap. Place a piece of chicken inside the plastic and gently pound the thicker portions, which are normally the top of the chicken breast. You can use a rolling pin or the bottom of a heavy sauce pan. Gently pound each piece until they are slightly thinner, but not pulverized.
Season both sides of the chicken breast with a small sprinkling of lemon pepper. Be conservative, as lemon pepper contains quite a bit of salt and you don’t want to overdo it.
Heat a large heavy pan until it is very hot, then add the olive oil. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken from the pan and set aside on a plate.
Lower the heat and add the onions. Let them cook for a few minutes until they are softened and starting to turn translucent. Stir them a few times as they cook.
Next add the garlic and cook for one minute more, stirring constantly.
Then add the white wine and chicken broth. Simmer for about 5 minutes until the liquid has reduced by half and begins to thicken.
Finally, add the heavy cream and mix it in.
Let the mixture continue to simmer and add the greens. They will wilt down to less than half their volume.
At this point check the seasoning. Add a little salt if necessary, maybe a half teaspoon.
Now return the chicken to the pan along with any juices on the plate. Simmer for another 5 minutes or until the chicken registers 165 degrees on a probe thermometer.
You can enjoy this dish as is, or serve it over rice or noodles.
Creamy Tuscan Chicken with Greens
Summer is here and gardens are bountiful. If you have greens or spinach to use up, try my Creamy Tuscan Chicken with Greens. Creamy and delicious with a wonderful fresh flavor
Ingredients
- 2 boneless, skinless chicken breasts
- 1 1/2 teaspoons lemon pepper
- 2 tablespoons extra virgin olive oil
- 1/2 sweet onion
- 1 garlic clove
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 4 cups mixed greens
- Salt to taste
Directions
- Step 1 First prep your vegetables. Rinse the greens and set aside to dry. Chop the onion and garlic.
- Step 2 Next, split the chicken breast in half. Place one of the chicken breasts on a cutting board. Hold it flat with your non-cutting hand. Use a large chef’s knife to cut the breast in half horizontally. If your pieces aren’t exactly the same thickness, that’s ok. You’re going to pound them out a little. Cut the second chicken breast the same way.
- Step 3 To flatten the chicken, use a plastic bag with one side cut open or a folded piece of plastic wrap. Place a piece of chicken inside the plastic and gently pound the thicker portions, which are normally the top of the chicken breast. You can use a rolling pin or the bottom of a heavy sauce pan. Gently pound each piece until they are thinner, but not pulverized.
- Step 4 Season both sides of the chicken breast with a small sprinkling of lemon pepper. Be conservative, as lemon pepper contains quite a bit of salt and you don’t want to overdo it.
- Step 5 Heat a large heavy pan until it is very hot, then add the olive oil. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Step 6 Lower the heat and add the onions. Let them cook for a few minutes until they are softened and starting to turn translucent. Stir them a few times as they cook.
- Step 7 Next add the garlic and cook for one minute more, stirring constantly.
- Step 8 Then add the white wine and chicken broth. Simmer for about 5 minutes until the liquid has reduced by half and begins to thicken.
- Step 9 Finally, add the heavy cream and mix it in.
- Step 10 Let the mixture continue to simmer and add the greens. They will wilt down to less than half their volume.
- Step 11 At this point check the seasoning. Add a little salt if necessary, maybe a half teaspoon.
- Step 12 Now return the chicken to the pan along with any juices on the plate. Simmer for another 5 minutes or until the chicken registers 165 degrees on a probe thermometer.
- Step 13 You can enjoy this dish as is, or serve it over rice or noodles.
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