GARLIC TUSCAN CHICKEN
This is a great quick keto-friendly meal. Serve over pasta if desired.
Provided by Tracy Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
- Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 505 calories, Carbohydrate 7 g, Cholesterol 178.9 mg, Fat 35.4 g, Fiber 1.2 g, Protein 39.6 g, SaturatedFat 17.4 g, Sodium 540.5 mg, Sugar 3.1 g
TUSCAN PORK CHOPS (OR CHICKEN) WITH ROSEMARY
I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).
Provided by FlemishMinx
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
- Heat the olive oil in a large non-stick skillet over medium-heat.
- Add the pork chops and brown on both sides; remove from skillet and set aside.
- Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
- Stir in tomatoes with the liquid and chopped rosemary.
- Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
- Remove the meat from the skillet to serving platter.
- Combine water and cornstarch; add to the skillet.
- Cook over medium heat, stirring constantly, until the sauce thickens.
- Top the meat with the sauce and serve.
TUSCAN PORK CHOPS
These tasty chops are elegant enough for a dinner party, but easy enough for a weeknight supper. From southern living magazine.
Provided by Loves2Teach
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.
- Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
- Remove chops from skillet.
- Add garlic to skillet, and saute 1 minute.
- Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
- Return pork chops to skillet; bring sauce to a boil.
- cover, reduce heat, and simmer 4-5 minutes or until pork is done.
- Serve pork chops with tomato mixture.
- Garnish, if desired.
TUSCAN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
- Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.
CREAMY TUSCAN GARLIC CHICKEN
This is a quick recipe worthy of company. My grown kids still request it. I serve it over linguine pasta.
Provided by Chef PotPie
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
TUSCAN PARMESAN PORK CHOPS
These pork chops are all dressed up! First they're bathed in a zesty marinade, then they're coated with crunchy nuts and cheese for a special main dish with mass appeal. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine salad dressing and mustard. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle pork with salt and pepper. In a shallow bowl, combine cheese and hazelnuts. Coat chops with cheese mixture. Place on a greased 15x10x1-in. baking pan. Bake at 400° for 14-18 minutes or until a thermometer reads 145°.
Nutrition Facts : Calories 462 calories, Fat 32g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 935mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
TUSCAN BEANS AND PORK CHOPS
Originally from the Frank's Red Hot Sauce website, this recipe has become a quick and easy weeknight favorite!
Provided by anonymous
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish.
- In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot.
- Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.
Nutrition Facts : Calories 536.8, Fat 17.5, SaturatedFat 5.3, Cholesterol 58.8, Sodium 427.1, Carbohydrate 54.7, Fiber 13.6, Sugar 1.3, Protein 40.8
TUSCAN BRAISED PORK CHOPS
An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.
Provided by Chopin Liszt
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe the chops with a damp paper towel and dry them.
- Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
- Remove the chops and set aside.
- Add the vegetables and the remaining 1/4 cup of oil to the pan.
- Caramelize the vegetables at medium heat (this is the sofrito).
- Return the chops to the pan and spoon some of the sofrito over them.
- Add the seasonings and wine.
- Cover and simmer on low heat for 30 minutes.
- Add a little water from time to time to prevent the pan from boiling dry.
- Add the tomato sauce.
- Cook covered 10 more minutes.
- Remove the chops and strain the sauce.
- Drizzle some sauce over the chops.
- Dress pasta of your choice with the remaining sauce.
CREAMY TUSCAN GARLIC CHICKEN
A creamy garlic chicken dish with a Tuscan twist. Enough sauce to serve over noodles; cut the sauce in half for just the chicken dish.
Provided by CAL
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
- Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
- Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
- Serve over pasta.
Nutrition Facts : Calories 1065.9 calories, Carbohydrate 75.9 g, Cholesterol 246.7 mg, Fat 65.3 g, Fiber 5.5 g, Protein 48 g, SaturatedFat 33.6 g, Sodium 998.1 mg, Sugar 9.1 g
CREAMY TUSCAN CHICKEN RECIPE BY TASTY
Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'
Provided by Alvin Zhou
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken all over with salt and pepper.
- Heat the oil in a skillet over medium-low heat.
- Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
- Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
- Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
- Add the heavy cream, salt, and pepper, bringing to a boil.
- Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
- Place the chicken back in the pan, spooning the sauce on top of the chicken.
- Enjoy!
Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams
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