Tuscan chicken is an Italian-inspired dish where chicken breasts are seasoned and cooked in a creamy sauce, typically served with potatoes, rice or pasta. It’s perfect for the whole family and takes as little as 30 minutes to cook.
Mary Berry’s recipe has received more than 180 five-star ratings on Good Food, proving how delicious it is. The recipe notes said: “Based on a classic creamy chicken dish, Tuscan chicken is one of Mary Berry’s favourites when she needs an easy supper. It’s lovely served with potatoes, rice or pasta.”
Ingredients
Six skinless chicken thighs
Two tablespoons of plain flour
Two teaspoons of paprika
Two tablespoons of oil
One large onion, finely chopped
One large red pepper, de-seeded and finely chopped
Two garlic cloves, crushed
Two teaspoons of tomato puree
30g sun-blushed tomatoes, chopped
150ml white wine
150ml chicken stock
150ml double cream
150g baby spinach
55g Parmesan, grated
Salt and black pepper
Method
Place the chicken in a bowl. Add the flour, paprika, salt, and pepper. Toss to coat the chicken.
Heat the oil in a large, deep frying pan over high heat and add the chicken, frying it for four minutes on each side, until browned and crisp. Set aside.
Add the onion and pepper to the unwashed pan and fry for around five minutes over medium heat until soft, adding oil if you need it. Add the garlic, stir and fry for a further 30 seconds.
Stir in the tomato puree, tomatoes, wine and stock before bringing to a boil.
Then, return the chicken to the pan along with any resting juices. Cover, reduce the heat, and simmer for about 30 minutes.
Add the cream and spinach, stirring it until wilted. Then, remove from the heat, sprinkle in the Parmesan and serve whilst piping hot.
