Teresa's Recipes
Pollo Alla Toscana
Pollo alla Toscana is a delightful Tuscan chicken dish that embodies the sun-soaked flavors of Italy. Tender chicken breasts are seared to perfection, then bathed in a luscious white wine sauce enriched with sun-dried tomatoes and vibrant spinach. This dish not only satisfies the palate but also transports you to the rolling hills of Tuscany with each bite, making it a perfect centerpiece for any dinner table.
Ingredients
- to taste Salt
- to taste Black pepper
- 1/2 cup, grated (plus extra for garnish) Parmesan cheese
- 1 cup Heavy cream
- 1 cup Chicken broth
- 1/2 cup (a dry variety like Pinot Grigio) White wine
- 4 cups, packed Fresh spinach
- 1/2 cup, chopped Sun-dried tomatoes
- 4 cloves, minced Garlic
- 2 tablespoons Olive oil
- 4 boneless, skinless Chicken breasts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 35g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Season the chicken breasts generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them until browned on both sides, approximately 4-5 minutes per side. Remove the chicken from the skillet and set aside to rest.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped sun-dried tomatoes and packed spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
- Pour in the white wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and let it cook for 2 minutes.
- Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 2 minutes until the sauce thickens slightly.
- Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 2-3 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
- Serve the Pollo alla Toscana warm, garnished with additional grated Parmesan cheese if desired.