pen rainbow

Tuesday, April 30, 2013

Tuesday's Cupboard—Creamy Tuscan Chicken

Adapted from the back of the Foster Farms individually packed chicken breasts

Easy & delicious!


From the individually packed Foster Farms chicken fillet package

•  2 to 4 boneless, skinless chicken breast fillets

•  2 T. olive oil

•  kosher salt & freshly ground black pepper to taste


•  1/2 c. white wine

•  1 pkg. sliced fresh white mushrooms

•  1 cup heavy cream

•  4 tsp. chopped jarred garlic in water or 4 chopped fresh cloves

•  1/4 c. grated Parmesan cheese

•  1 cup packed fresh baby spinach

•  1 c. roughly chopped fresh basil

Add fresh baby spinach & chopped fresh basil


1.  Heat oil in nonstick pan on medium-high heat.  Rinse & pat dry chicken fillets.  Brown fillets in the pan for about 8 minutes each side.  Season with salt & pepper to taste.  Remove from pan & set aside.

2.  Add wine to hot pan and let it reduce by half (simmer for 7 to 10 minutes until reduced to 1/4 cup).  

3.  Add mushrooms & sauté for 4 - 5 minutes.  

4.  Add cream, garlic & Parmesan cheese.  Mix well, simmer for 1 minute, then add fresh spinach & chopped basil.  Simmer for 2 minutes until spinach begins to wilt.

5.  Nestle chicken fillets back into the pan & let simmer for 5 minutes until heated though.

Use heavy cream for a thicker sauce (I used half & half) or make a roux to thicken


•  Basmati rice with peas

•  mashed potatoes

•  baked russet potatoes

Frozen potatoes conveniently steamed in the microwave!
Add nonfat milk, then season with butter, salt & pepper


•  St. Michael - Eppan Pinot Grigio Südtirol - Alto Adige (Italian White)

•  Chardonnay of your choice 

Pair with an elegant Italian white wine