Marie's Creamy Tuscan Chicken and Potatoes

by

An incredible recipe from the cookbook of Marie... Thanks Marie!!!

Ingredients:

Chicken

  • 3 large chicken breasts.
  • 3 tablespoons flour.
  • 1 teaspoon EACH salt, garlic powder, onion powder.
  • 1/2 teaspoon EACH paprika, pepper.
  • 1 tablespoon butter.
  • 1 tablespoon olive oil.

Sauce & Potatoes

  • 1 pound potatoes, peeled and cut into smaller chunks.
  • 1 tablespoon butter.
  • 1 tablespoon oil from sun-dried tomatoes.
  • 1/2 cup sun-dried tomatoes; chopped.
  • 1 shallot minced.
  • 4 garlic cloves minced.
  • 1/4 teaspoon red pepper flakes.
  • 1 1/2 cups chicken broth.
  • 1 tablespoon cornstarch.
  • 1 cup heavy cream.
  • 1 teaspoon EACH dried parsley, dried basil (or 1 tablespoon each fresh).
  • 1/2 teaspoon dried oregano.
  • 1/4 cup finely grated Parmesan cheese.
  • salt and pepper.

Instructions:

  1. Place potatoes and 1/3 cup water in a microwave-safe dish.  Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender).  Drain and pat dry; set aside.
  2. Slice the chicken breasts in the half through the equator to create 4 fillets.  Cover with plastic wrap and pound to an even thickness.  Pat dry.
  3. Whisk the flour and all chicken seasoning together in a shallow dish.  Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
  4. Melt the butter in the olive oil in a large skillet over medium-high heat.  Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through.  Transfer chicken to a plate, don't wipe out skillet.
  5. Reduce heat to medium and add butter and one tablespoon of the oil from the sun-dried tomatoes jar.  Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes.  Add garlic and red pepper flakes and sauté 30 seconds.  Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet.  Stir in all of the sauce seasonings.
  6. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
  7. Once thickened, reduce heat to medium-low.  Push potatoes to the side of the pan and stir in Parmesan cheese.  Cook, while stirring until melted, 1-2 minutes.  Season with salt and pepper to taste (I use about ¼ teaspoon each).
  8. Add chicken and warm through to soak up the sauce.  Garnish with fresh parsley if desired.