Creamy Tuscan Chicken with Arugula
Creamy Tuscan Chicken with Arugula
- 2 large chicken breasts, sliced lengthwise
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ¼ cup sun-dried tomatoes (packed in oil), julienne-cut
- 1 cup heavy cream
- ¼ cup chicken broth or white wine
- 1 tablespoon Dijon mustard
- ¼ cup freshly grated parmesan cheese
- 1 cup fresh arugula or baby spinach
- 1 tablespoon chopped fresh basil
Butterfly the chicken in half lengthwise. Sprinkle with Italian seasoning, salt and black pepper. In a large bowl combine flour, garlic powder, and paprika. Lightly coat the chicken in the flour mixture.
Heat the oil and melt butter in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until golden. Remove the chicken from the pan and set aside.
Using the same pan, add garlic, and sun-dried tomatoes; Sauté for 1-2 minutes over medium heat. Stir in the cream, chicken broth/wine, Dijon mustard., and parmesan cheese. Scrape up any brown bits and simmer for 1-2 minutes. Add the chicken back to the pan with the arugula or spinach. Cook for 5 minutes. Stir in the basil and season with salt and pepper, to taste if needed.
Serve immediately. Enjoy!
