Creamy Tuscan Chicken
Perfectly cooked chicken breast in a delicious creamy sauce.
Equipment
- Cast iron or nonstick skillet
- Wooden flat spatula
- cutting board
- knife
- Serving plate
Ingredients
- 2 tablespoons avocado oil
- 3 medium size skinless and boneless chicken breast, cut in halves
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 3 tablespoons butter
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon red chili pepper flakes
- 2 tablespoons tomato paste
- 1 cup sun-dried tomatoes, julienne
- 1 tablespoon honey
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese
- zest of one lemon
- 1 cup cherry tomatoes, halves
- 1 cup fresh basil leaves
Instructions
- Heat a pan with oil. Add the chicken breast, and cook for 2-3 minutes on each side or until the internal temperature reaches 165ºF. Remove them from the pan and set them aside.
- Use the same pan, and add the butter. Stir until the butter melts. Add the onion, and cook until tender or translucent. Add the garlic, and continue sauteing until aromatic.
- Add the spices, Italian seasoning, dried basil, paprika, sea salt, and red chili pepper flakes. Then add the tomato paste, sun-dried tomatoes, honey, and heavy cream. Stir to combine, and simmer for 1-2 minutes or until the sauce is slightly thickened.
- Add the Parmesan cheese, zest of one lemon, fresh cherry tomatoes, and fresh basil leaves, stir and cook until the basil is wilted.
- Add the cooked chicken back into the pan. Stir, and make sure the chicken is well heated and coated with the sauce. Serve over pasta.
