- Today, you're gonna learn how to make Tuscan chicken.
This has become an internet sensation over the years,
and here's why.
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(Natasha grunts)
Hey, everybody, it's Natasha with natashaskitchen.com.
Tuscan chicken is just so loaded with flavor.
It sounds fancy, but it really is
one of the easier chicken dishes that you'll make,
and it has this
sun-dried tomato creamy sauce that is just irresistible.
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Got this hair in my face. (Natasha laughs)
Also, we are hiding Sharky somewhere in the video,
so let me know.
If you spot him, let me know in the comments.
And I'm ready to eat some chicken,
so let's get started.
I like to have all my ingredients
prepped and ready to go before I fire up the stove.
We'll need eight ounces of mushrooms.
You can either use white or brown mushrooms.
Just thickly slice them up.
And if you really don't like mushrooms,
I guess you can leave them out,
but I do think they add great flavor.
All right, set those aside.
And now, we're gonna mince up three garlic cloves.
To easily peel the garlic,
slice off the tough end,
then smash the garlic clove with the side of your knife.
The skin should come right off.
Mince the garlic cloves and set them aside.
Now, we're gonna chop up the sun-dried tomato.
Now, if you've never used sun-dried tomatoes for cooking,
they're essentially tomatoes
that have been drying out in the sun,
and then they're packed in oil
but they do have so much flavor.
Drain the tomatoes and chop up about 1/4 cup.
And it's pretty easy to chop these.
First, cut them into strips.
Then, chop them the other way into small dice.
We're gonna set that aside
and now, it's time to chop up some fresh green onion.
And this came right out of our garden.
You can use green onion or chives for this recipe.
Just chop up the green and light green parts.
Now, last but not least,
we're gonna prep the chicken.
You'll need two large chicken breasts
or about 1 1/2 pounds.
Use a sharp knife to carefully cut those in half lengthwise,
so you end up with four chicken cutlets.
You wanna keep the chicken cutlets about the same thickness
so they cook at the same rate.
This is the same way we prep chicken for chicken marsala.
It's just so much faster to cook
if you make the cutlets thinner.
Now, season both sides of the cutlets
with salt, black pepper, and garlic powder.
For this much chicken,
I used 1/2 teaspoon of salt,
1/2 teaspoon of garlic powder,
and 1/4 teaspoon of black pepper.
Now that our ingredients are prepped and ready to go,
it's time to fire up the stove.
Set a large skillet over medium heat
and add one tablespoon of olive oil
and a tablespoon of unsalted butter.
Keep in mind, it's important to use a non-reactive pan
anytime you're making a tomato-based recipe.
Otherwise, the cream sauce may curdle.
Add your seasoned chicken to the hot skillet,
keeping it in a single layer.
Saute for about three to five minutes on the first side.
Here's one of my husband's favorite cooking tools
because it keeps the stove clean.
I will leave a link to the splatter guard
in the recipe notes.
Once the chicken is golden on the first side, flip it over
and continue to saute another three to five minutes
or until the internal temperature of the chicken
is 165 degrees Fahrenheit on an instant read thermometer,
and I will link to this thermometer in the notes.
Transfer the chicken to a plate
and add another tablespoon of oil to the pan.
Add your sliced mushrooms and saute,
stirring occasionally for five to seven minutes
or until the mushrooms are softened and golden.
The liquid that's released from the mushrooms
should help you scrape those brown bits from the skillet.
Next, add your sun-dried tomatoes,
green onion, minced garlic,
and season with 1/2 teaspoon of salt
and 1/4 teaspoon of black pepper.
Saute that, stirring constantly for another minute
or until the garlic is fragrant.
Next, stir in 1 1/2 cups of heavy whipping cream.
Sprinkle 1/2 cup of shredded Parmesan cheese
evenly over the top.
Stir to combine and bring the mixture to a light boil.
Reduce the heat and simmer for another two minutes
or until the sauce is slightly thickened.
Season the sauce to taste with some salt and pepper
and, last but not least,
we're gonna stir in two cups of fresh baby spinach leaves.
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Stir the leaves into the sauce
just until you see the spinach start to wilt,
it will soften more as it stands.
Add the warm chicken back to the pan
and spoon some of that creamy sauce over the cutlets.
Take it off the heat and enjoy.
(Natasha laughs)
Ooh, winner, winner, Tuscan chicken dinner.
I'm so hungry.
You know what I love about this?
The sauce.
It makes it so this chicken pairs well
with just about anything.
You can serve it over spaghetti,
you can serve it over mashed potatoes,
white rice, you name it.
This is so versatile and so delicious.
I cannot wait to dig in.
Okay, and I do like to garnish
with a little bit of fresh green onion
because it's in the recipe
and it just adds a little pop of color and flavor.
All right. Now, get in my belly.
I'm so hungry.
Why am I so hungry today? Every day.
Okay, here we go.
We're gonna pick the biggest slice.
They're all about the same, but...
All right, here we go.
This one is looking promising. (Natasha laughs)
Oh, let's sauce that sauce.
The other way that you can serve this
is you can slice up the chicken on a cutting board
and then put it into the pan with the sauce.
That way, it's already pre-sliced
and what's good about that
is the center of the chicken soaks up
some more of that sauce and it's just... (Natasha mumbles)
Okay.
Don't take my word for it.
Try it for yourself, okay?
All right, and absolutely, we need more sauce.
Okay. Lots more sauce.
Get lots of mushrooms, spinach.
That's the sun-dried tomatoes,
and it's interesting because the spinach wilts,
so you can almost not even tell that it's in there,
but it makes it just a teensy bit healthier.
For the conscience, you know? (Natasha laughs)
Okay, that looks like a hefty amount of sauce.
Just a little bit more for good measure, there we go.
Okay, and then a little bit more greens.
♪ Dun dun dun dun ♪
Can you see them hurrying 'cause I wanna eat this?
Okay. Here we go.
All right. Ooh, yummy, yummy, yum.
I love how it just forms that golden crust on the outside
when you saute it in the pan.
And then make sure you try checking
the temperature of the chicken
because when you get it to that perfect 165 doneness...
It's 165, right?
Yes. Just checking.
It's always perfectly cooked and you'll ensure
that you have a juicy chicken in the center.
All right, we're gonna get some of this sauce,
some of this chicken.
Look at that.
Look at that, juicy chicken every time.
The thermometer is a meat saver, okay? (Natasha laughs)
So good, okay.
Especially when you're using expensive cuts of meat,
that's when it really counts.
Okay, here we go.
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Mm.
Oh.
I'm having a moment. (Natasha laughs)
Oh, wow.
It's amazing how the garlic and the sun-dried tomatoes
infuse that cream sauce with so much flavor.
I hope you guys love this
and that it becomes your new favorite.
By the way, let me know if you saw Sharky in the video
and where you spotted him.
I'd like to know in the comments,
and we'll see you in the next episode of Natasha's Kitchen.
(upbeat electronic music)