murphyscreek
Veteran
With apologies to MypinchofItaly, as I've called this "Tuscan" Chicken but probably bears little relationship to any authentic Tuscan recipes.
Recipe
Ingredients
600gm (4) chicken thigh fillets
1 tsp paprika
1 tsp onion powder
Salt and pepper
120gms semi dried tomotoes cut to smaller pieces
4 cloves garlic chopped
2 tbsp chopped fresh rosemary leaves
1 cup chicken stock
60gms fresh baby spinach leaves
3/4 cup cooking cream
1/2 cup shaved parmesan
1 tbsp olive oil
25gms butter
Method
Rub paprika, onion powder, salt and pepper on to both sides of chicken and set aside for 30 minutes.
Fry chicken pieces in olive oil until browned then set aside.
In same pan, melt butter in a medium heat and saute garlic, tomato, and rosemary.
Add chicken stock, then simmer until reduced by half.
Add spinach leaves, and wilt for one minute.
Pour in cream, then gradually incorporate and melt parmesan in to sauce stirring continuously.
Mix in reserved chicken pieces and warm through.
Serve hot with crusty bread.
View: https://youtu.be/_-fsbZCqgOg
Recipe
Ingredients
600gm (4) chicken thigh fillets
1 tsp paprika
1 tsp onion powder
Salt and pepper
120gms semi dried tomotoes cut to smaller pieces
4 cloves garlic chopped
2 tbsp chopped fresh rosemary leaves
1 cup chicken stock
60gms fresh baby spinach leaves
3/4 cup cooking cream
1/2 cup shaved parmesan
1 tbsp olive oil
25gms butter
Method
Rub paprika, onion powder, salt and pepper on to both sides of chicken and set aside for 30 minutes.
Fry chicken pieces in olive oil until browned then set aside.
In same pan, melt butter in a medium heat and saute garlic, tomato, and rosemary.
Add chicken stock, then simmer until reduced by half.
Add spinach leaves, and wilt for one minute.
Pour in cream, then gradually incorporate and melt parmesan in to sauce stirring continuously.
Mix in reserved chicken pieces and warm through.
Serve hot with crusty bread.
