Prep Time: 2 hrs | Cook Time: 30 mins | Total Time: 2 hrs 30 mins | Yield: 6 Servings
You will surely enjoy every bite of this luscious Italian Chicken dish! Try it now!
For the chicken:
1 c flour
2 teaspoon salt
1 ½ teaspoon pepper
2 teaspoon Italian seasoning
1 tablespoon powdered sugar
6 boneless, skinless chicken breasts
1 c milk
1 teaspoon lemon juice
3 tablespoons olive oil
For the sauce:
2 tablespoons olive oil
4 cloves garlic, minced
¼ c sun-dried tomatoes in oil drained and finely diced
3 Tbsp cornstarch, divided
1 c chicken broth
3 c fresh spinach, roughly chopped
1 c heavy cream
1 c milk
1 teaspoon salt
½ teaspoon pepper (don’t skimp on this)
1 c Parmesan cheese, grated
1 box (16ounces) linguine noodles
Step 1: In a mixing bowl, add the chicken breasts, lemon juice, and milk. Cover the bowl and place it inside the fridge for about 2 to 4 hours.
Step 2: Add flour, Italian seasoning, powdered sugar, salt, and pepper in a shallow dish.
Step 3: Dip each chicken into the bowl with the flour mixture. Make sure to coat each chicken generously with the mixture.
Step 4: Place a large skillet on the stove and turn the heat to medium-high.
Step 5: Add olive oil and allow it to become hot.
Step 6: Add the coated chicken strips and cook each side for 3 minutes or until golden brown.
Step 7: Line a baking sheet with aluminium foil.
Step 8: Place the cooked chicken onto the prepared baking sheet.
Step 9: Place the baking sheet inside the oven and bake the chicken for 18 to 20 minutes at 175 degrees C or 350 degrees F.
Step 10: Meanwhile, refer to the directions provided on the package of the pasta on how to cook it.
Step 11: In the same skillet, add olive oil and scrape the bottom to get the brown bits. Allow the oil to become hot.
Step 12: Add the sun-dried tomatoes and garlic. Sauté for a couple of minutes.
Step 13: Add 1 tablespoon of cornstarch and stir until well combined.
Step 14: Add the chicken broth and whisk until well blended. Allow the mixture to simmer for about 5 minutes.
Step 15: In a mixing bowl, add milk and the rest of the cornstarch. Whisk until well mixed.
Step 16: Pour the cornstarch into the skillet with the broth as well as the spinach, cream, salt, and pepper. Make sure to whisk while adding the ingredients.
Step 17: Reduce the heat to low and allow the mixture to simmer for a few minutes until the texture becomes thick and the spinach wilts completely.
Step 18: Add the Parmesan cheese and allow it to melt.
Step 19: Serve and enjoy!
Amount Per Serving: Calories: 695 | Total Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Unsaturated Fat: 19g | Cholesterol: 169mg | Sodium: 1785mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 3g | Protein: 50g
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