Tuesday, May 26, 2009

Tuscan Garlic Chicken

Our older daughter has been flexing her culinary skill muscles lately. She has been cooking our evening meal for the last two weeks. She loves to cook, and because I have had my plate full (please pardon the pun) of other duties and projects, it has been marvelous for me not to have to give any thought to dinner.

She has been cooking our normal run of meals, but today she and her little sister spent over two hours in the kitchen preparing a scrumptious meal for our family. She made Tuscan Garlic Chicken, a recipe that she had gotten at Olive Garden about two years ago and has been dying to make. Little Sister made a delicious tossed salad to accompany the entree. I was recruited to make a chocolate cream pie with whipped cream topping that has just a hint of peanut butter.

I felt as though I were dining out, something that has not been in our budget lately.

M** thought she would like to share the recipe with you.


6 boneless, skinless chicken breasts
1-1/2 cups & 1 Tbsp. Flour
5 Tbsp. Virgin Olive Oil
1 Tbsp. salt
2 tsp. pepper
2 tsp. Italian herb seasoning
1-1/2 cups heavy cream
1 Tbsp. roasted garlic, chopped
½ cup white wine
1 red pepper, julienne cut
1/1 lb. whole leaf spinach, stemmed
1 cup parmesan cheese, grated
1 lb. curly or regular fettuccine

PREHEAT ovewn to 350 degrees F.

MIX flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp. oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 - 15 minutes or until internal temperature reaches 165 degrees F.

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp. flour, wine, spinach, and cream and bring to a boil. Sauce in done when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Y Bon Apetit,


1 comment:

Rebecca said...

Thank you THANK you M**! I, for one, think this sounds divine and WILL be trying it.

And kudos to you for learning your culinary skills BEFORE you are married...I am sure your future husband will thank you for that! You're one up on me, that's for sure!

Also~thank you for your very sweet comment on my recent blog post about insecurities. You are so very right that what is inside is the most important of all. Even still, I want to praise God for the things that maybe I wouldn't normally---because God after all, planned everything perfectly for him---and my appearances were part of that plan. :-) Thanks for being so sweet! You made my day with your comment!

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