Simmered Tuscan Chicken Recipes

TUSCAN CHICKEN SIMMER

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.
• Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

GARLIC TUSCAN CHICKEN

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.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

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!

TUSCAN CHICKEN SIMMER

Steps:

• Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• Return chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.

TUSCAN CHICKEN SIMMER

Steps:

• HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 minutes on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.
• REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 minutes or until heated through, stirring occasionally.
• RETURN chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

SIMMERED TUSCAN CHICKEN

Steps:

• In a 12" skillet, saute chicken and garlic in olive oil until chicken is lightly browned.
• Added potatoes and peppers; continue to cook about 5 minutes, stirring occasionally.
• Add sauce, basil, green beans, salt and pepper; bring to boil.
• Reduce heat to medium; cover and simmer for 35 minutes or until chicken is thoroughly cooked and potatoes are tender.
• Stir occasionally.

SIMMERED SKILLET CHICKEN

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides.
• Stir in ham; cover. Simmer on medium-low heat 8 to 10 min. or until chicken is done (165ºF). Meanwhile, prepare Dinner as directed on package.
• Remove chicken from heat. Add peas; cover. Let stand 5 min. Serve chicken mixture with prepared Dinner.

TUSCAN GARLIC CHICKEN RECIPE

Steps:

• Preheat oven to 350. Combine the flour, garlic salt, pepper, basil, oregano, and Italian Seasoning.
• Dip each chicken breast in the flour mixture and coat well.
• In a large skillet, heat 5 Tablespoons oil until hot. Place the breaded chicken in the oil until each side is golden. Don't cook all the way through, it will finish cooking in the oven.
• Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
• Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside until ready to use.
• While the chicken is baking, prepare the noodles as directed on package.
• Wipe the skillet with some paper towels and add the remaining 2 tablespoons of olive oil.
• Cook the garlic and diced red pepper for about 3 minutes. Stir in 1 tablespoon of corn starch and stir constantly for one minute.
• Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
• In a separate small bowl, whisk together the heavy cream and the rest of the cornstarch. Add the spinach, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to soften and go a dark green color. Stir in the cheese.
• Top the noodles with the breaded chicken and spoon the sauce on top. Enjoy!