Creamy Tuscan Chicken

 

• 2 large chicken breasts, sliced horizontally to make cutlets
• 2 teaspoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup (80ml) chicken broth
• 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
• 1 3/4 cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup grated Parmesan
• 1 tablespoon fresh parsley, chopped
• 3 cups steamed cauliflower, riced

DIRECTIONS

1. To make the creamy garlic Tuscan chicken: Steam cauliflower rice in the microwave in a large bowl, covered, with 1/2 cup of water. Set aside.

2. Heat the oil in a large skillet over medium heat. Season the chicken cutlets on both sides with salt and pepper, and sear in the hot pan, for 5 minutes on each side, or until cooked through. Once chicken breasts are cooked, remove from the pan and set aside.

3. In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the chicken broth, and allow the sauce to reduce down slightly. 

4. Reduce heat to low, add the heavy cream, and bring to a gentle simmer, while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

5. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.

6. Add the pan-seared chicken breasts back into the pan; sprinkle with the parsley, and spoon the sauce over each chicken cutlet. Divide cauliflower rice into meal prep containers and top with the creamy garlic Tuscan chicken. Reheat in the microwave when ready to eat. Enjoy!