Under the Tuscan Sun Chicken
What else would we pair with this delightful movie? I have to admit I wasn’t a fan when I watched it many years ago, but age like fine wine, has a way of mellowing the flavors of life. The book of the same name is fabulous, by the way. After re watching this movie and thinking back on my very Italian grandmother, I was inspired to try a very creamy Tuscan chicken recipe. The chicken was delicious and paired with the movie’s setting and Diana Lane’s performance, won me over.
Under the Tuscan Sun Chicken
Ingredients
- *Sauce
- 1/2 cup chopped sundried tomatoes (San Giuliano Roasted Sundried Tomatoes if possible)
- 1/2 cup heavy cream
- 2 cups baby spinach
- 1/4 cup of butter
- 1/4 - 1/2 cup of fresh Parmesan cheese
- 1 tbsp. of flour
- *Chicken
- 2 large chicken breasts
- 4 tbsp. Balsamic glaze
- 1/4 cup Chicken stock
- 1/2 tsp Basil
- Olive oil
- *Optional
- Garlic bread or pasta, cooked to your preference.
Instructions
- Begin by gently pounding the chicken with meat mallet. We aren't trying to compress the meat as much as break up the fibrousness of the muscle meat.
- Add olive oil to coat the bottom of deep frying pan on medium-low heat.
- Add chicken and allow to cook for at least 7 mins on each side. (depending on the chicken thickness.) Once the chicken has reached 165 degrees or is no longer pink inside, add the basil, and chicken stock, then drizzle the balsamic glaze on the meat and cook on low for 2 mins.
- Remove chicken from the pan
- Using the chicken "drippings" from the pan, turn your heat up to medium and add chopped, sundried tomatoes and butter. Cook for 3 mins stirring constantly.
- Add baby spinach and cook for an additional 3- 5 mins until the spinach is well wilted.
- Add flour with a whisk.
- Return to heat and slowly add the heavy cream
- Stir in Parmesan cheese and cook for 5 mins stirring constantly.
- Return the chicken to the sauce and serve over pasta or garlic bread.
Notes
This is a heavy, although bursting with flavor dish. Like the movie teach us, be prepared some unexpected sensations and a bit of work. It's worth it!
A few notes on the cooking methods here:
- Don't over pound your chicken.
- Generously pour the olive oil into your pan before adding the chicken. The oil should be enough to really coat the pan and then some.
- This isn't a dish you can walk away from. It requires a little TLC in the production. There is a lot of stirring and monitoring.
- Once your sauce is done, taste it. If it isn't thick enough, add some Parmesan cheese. If it is too thick, add a little splash of heavy cream.
Additional Images:
Spinach and sun dried tomatoes in olive oil, butter and chicken stock form the base of our sauce.
