Thursday, November 03, 2011

Tuscan Garlic Chicken

The Menu:
Tuscan Garlic Chicken

The Original Recipe:
This reminded me of Olive Garden's Chicken Scampi dish, which I LOVE!! Oh happy days! I cannot say that I would make it again, however. It was a bit of a lengthy recipe compared to what I am used to making. With 4 hungry boys and a husband, this was a big process for me. But, I am sure that if you make it, you will love it!
I didn't change to much, though. I will just make notes at the end of this recipe. I think it needed some more flavor, in all honesty. I kept adding salt, but it just wasn't enough (and I do not use a lot of salt in my dishes, ever). I think some chicken bullion cubes will add the extra "oomph" that it needed. So, see my notes at the end. Overall, this was a fantastic dish and so comparable to that favorite dish of mine.

Tuscan Garlic Chicken

3 lb(s) Boneless, skinless chicken breasts

1 1/2 cup(s) Flour, plus 1 tablespoon

1 Tbsp Salt

2 tsp Black pepper

2 tsp Italian herb seasoning

1 lb(s) Penne pasta (*I used Linguine)

1 Tbsp Garlic, chopped

1 Red pepper, julienne cut

1/2 cup(s) White wine

12 oz Heavy cream

1 cup(s) Parmesan cheese, grated

Preparing the Chicken:

- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. *I would add some garlic powder, or even use some chicken seasonings from McKormick.
*I cut my chicken breasts in half to make them flatter--or you could flatten/tenderize them. I think it makes it even better this way!

- Dredge chicken in the mixture, shaking off any excess.

- Sauté the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Preparing the Pasta:

- Cook pasta al dente (or according to package instructions).

- Drain and set aside until needed.

*I would add 1 chicken bullion cube, in the water the pasta cooks in.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. *I would use atleast 3 heads of garlic, smashed.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the cream and bring to a boil.. Complete by stirring in the parmesan cheese. * I would also add 1 chicken bullion cube in with the wine (or instead of wine, use 1 cup chicken broth). Make sure you season with salt and pepper after you add the heavy cream.

Preparing Tuscan Garlic Chicken Entrée:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese. Serve and enjoy.

1 comment:

js said...

I like quick dishes too, but every once in a while it's fun to make a recipe that's a bit of a process. Looks like it turned out delicious!