Go Back
CREAMY TUSCAN CHICKEN

CREAMY TUSCAN CHICKEN

Sarah Arruda
Print Recipe Pin Recipe

Ingredients
  

  • HANDS ON 20 minutes
  • COOK 27 minutes
  • 4 6- to 8- oz. skinless boneless chicken breast halves
  • ¾ tsp. salt
  • ¾ tsp. black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 4 cups sliced fresh cremini mushrooms
  • 4 cloves garlic minced
  • ¾ cup reduced-sodium chicken broth
  • ¾ cup heavy cream
  • 1 6- oz. jar quartered marinated artichoke hearts drained
  • 1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano crushed
  • ½ to 1 tsp. crushed red pepper
  • ½ cup drained and chopped oil-packed dried tomatoes
  • ⅓ cup grated Parmesan cheese
  • 4 cups hot cooked gnocchi angel hair pasta, or mashed potatoes
  • Balsamic vinegar optional

Instructions
 

  • 1. Sprinkle chicken with salt and pepper. In a 10-inch cast-iron or nonstick skillet heat oil over medium heat. Cook chicken in hot oil about 8 minutes or until browned, turning once. Transfer to a plate.
  • 2. Melt butter in skillet. Add mushrooms; cook about 5 minutes or until mushrooms are browned and liquid evaporates, stirring occasionally. Add garlic; cook and stir 1 minute more. Stir in next five ingredients (through crushed red pepper). Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in tomatoes and Parmesan cheese.
  • 3. Return chicken to skillet. Spoon sauce over chicken. Simmer, uncovered, 8 to 10 minutes or until done (165°F).
  • 4. Serve chicken and mushroom sauce over gnocchi. If desired, top with a drizzle of balsamic vinegar and additional fresh oregano and Parmesan cheese. Makes 4 servings (1 chicken breast half + ¾ cup mushroom sauce each).
  • PER SERVING 729 cal., 26 g fat (8 g sat. fat), 153 mg chol., 1,527 mg sodium, 76 g carb., 7 g fiber, 5 g sugars, 52 g pro.
  •