Tuscan Style Chicken

2 hours ago

2 min read

Recipe & Photos By: @maedtostyle_creative for San Elk

Bring a little taste of Tuscany to your table with this colourful, flavour-packed chicken dish. Tender chicken is cooked in a rich tomato and parmesan sauce with fresh spinach, roasted cherry tomatoes and fragrant herbs. Our San Elk Chicken Stock adds depth of flavour, while the fresh ingredients keep things bright and delicious. Perfect for a relaxed spring lunch, an easy family dinner or entertaining friends over the weekend.

INGREDIENTS

700g skinless chicken cutlets (bone in)

1 tbs olive oil, plus extra for drizzling

1/4 tsp salt

1/4 tsp ground black pepper

2 tsp San Elk Chicken Stock

1 brown onion, diced

1 garlic clove, crushed and chopped finely

1 small red capsicum

2 tbs fresh oregano, finely chopped

2 tbs tomato paste

1 cup water

1 cup heavy cream

1/4 cup grated parmesan cheese

100g spinach leaves

100g mini roma tomatoes, halved

Cherry truss tomatoes

DIRECTIONS

1. Pre heat oven to 220 C

Roast truss cherry tomatoes on a lined baking tray with a drizzle of olive oil and a sprinkle of salt. Roast for about 20 minutes.

2. Season chicken cutlets with salt, pepper, 1/2 tsp San Elk Chicken stock and a drizzle of olive oil.

3. Using an oven safe pan, heat oil over medium-high and cook chicken on both sides, apx 10-15 minutes each side. Transfer cooked chicken onto a plate and

cover with foil until ready to add to the sauce.

4. Add the onion and garlic into the same pan and saute for a few minutes. Stir in remaining San Elk Chicken Stock, tomato paste and oregano until well mixed

and add water. Cover and let it come to a simmer before adding the cream, parmesan, capsicum and spinach. Give it a good mix and turn off heat.

5. Add the cooked chicken and halved tomatoes into the sauce, giving it a good coating. Add roasted truss tomatoes on top and bake together in the oven for 10 minutes to get a nice browning on the chicken and a thickened sauce.

Serves 4

Prep time 10 minutes

Cook time 40 minutes

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