As seen in Adelady magazine, issue 6.
Transport your tastebuds to Tuscany with this chicken dish paired with a silky sauce.
Time: 30 mins
Serves: 4
Image credit: Naomi Giatas
Ingredients
2 tbsp olive oil
3–4 large chicken breasts
1 tbsp Italian seasoning
Salt and pepper
4 tbsp plain flour
4 tbsp grated parmesan cheese
Sauce
4 garlic cloves, minced
150g semi-sundried tomatoes
1 tbsp flour
225ml Fleurieu Milk Company Pouring Cream 425ml chicken broth
100g grated parmesan cheese
1 tsp Italian seasoning
Black pepper
200g baby spinach leaves
Crusty bread for serving (optional)
Method
- Place one chicken breast at a time into a large zip-lock bag and pound until an even thickness. Season each side of the chicken with Italian seasoning, salt and pepper.
- Combine flour and grated parmesan in a shallow bowl. Dip the chicken breast into the mixture, coating both sides.
- Heat a large pan over a medium-high heat and add olive oil. Place the chicken pieces into the pan and cook for 4–5 minutes each side or until cooked through and golden on both sides.
- Remove chicken from the pan, place on a plate, cover with foil and set aside.
- Return the pan to heat (don’t clean it in between). Add garlic and semi-sundried tomatoes and cook until fragrant.
- Add cream, chicken broth, parmesan cheese, Italian seasoning and a pinch of pepper. Stir to combine, then allow sauce to thicken slightly before adding the spinach.
- Add the chicken back into the pan and coat in the sauce. Allow it to continue simmering until heated through and spinach is wilted. Serve directly from the pan or in a large serving dish.
- Best served with crusty bread or seasonal vegetables.
We used: Fleurieu Milk Company Pouring Cream
Not only does the Fleurieu Milk Company produce quality products, they’re also passionate supporters of local dairy farmers and the community. Their pouring cream is 100 percent natural, contains no additives or thickeners and delivers A-grade taste to every dish. Find their products at your local supermarket.
Image credit: Naomi Giatas
