Tuscan Chicken Delight A Creamy Symphony

Bynews dail

Jan 29, 2025

Creamy Tuscan ChickenIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 (10.
75 ounce) can cream of mushroom soup 1 (10.
75 ounce) can cream of chicken soup 1/2 cup milk 1/4 cup grated Parmesan cheese 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes (optional) 1/2 cup sun-dried tomatoes (optional) 1/4 cup chopped fresh parsleyInstructions:
1.
Season chicken with salt and pepper.
2.
Heat olive oil in a large skillet over medium heat.
3.
Add chicken and cook until browned on both sides.
4.
Remove chicken from skillet and set aside.
5.
Add onion and garlic to the skillet and cook until softened.
6.
Stir in mushroom soup, chicken soup, milk, Parmesan cheese, thyme, oregano, and red pepper flakes (if using).
7.
Bring to a simmer and cook until thickened, about 5 minutes.
8.
Return chicken to the skillet and stir to coat.
9.
Add sun-dried tomatoes (if using) and cook for an additional 5 minutes, or until chicken is cooked through.
10.
Stir in parsley and serve immediately over pasta, rice, or vegetables.
Tips:
For a creamier sauce, use heavy cream instead of milk.
Add 1/2 cup of white wine to the skillet along with the onion and garlic for a richer flavor.
If you don’t have sun-dried tomatoes, you can substitute 1/2 cup of chopped fresh or canned tomatoes.
Serve with a side of crusty bread to soak up the creamy sauce.

Tuscan Chicken Delight A Creamy Symphony

Bynews dail

By news dail

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