Best 3 Tuscany Chicken Recipes

CHICKEN TUSCANY FOR TWO

Steps:

• In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
• In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
• Add egg mixture to flour. Mix and knead until smooth.
• Divide dough into two parts.
• On a floured countertop, roll part into a flat about 20 inches in diameter.
• using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
• repeat for second part of dough.
• Bring about 3 cups of water to a boil in a medium pot.
• Boil pasta for 6-8 minutes, until tender. Drain.
• Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
• Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
• Meanwhile, in a medium saucepan, add can of evaporated milk.
• Add Jaminson's chicken base, cumin. basil and pepper.
• Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
• Ad tbsp flour to thicken, stirring vigorously.
• Once all this is done, Place half of the pasta on a plate.
• Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.

CHICKEN PARMESAN TUSCANY

Steps:

• Place Bisquick in large resealable food-storage plastic bag. Shake each chicken breast in Bisquick; set aside.
• Heat oil 12-inch skillet over medium heat. Stir in garlic; cook until garlic starts to lightly brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.
• Pour cooking sauce around chicken. Heat to boiling. Reduce heat to medium, cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle each chicken breast with 2 tablespoons cheese. Remove from heat; cover and let stand 5 minutes or until cheese is melted. Serve with spaghetti.

TUSCANY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pat potatoes dry with paper towels.
• Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
• Arrange in 13x9 baking dish in one layer.
• Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
• Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
• Add chicken pieces.
• Season lightly with S&P, sprinkle with remaining rosemary and garlic.
• Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
• Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
• Bake 20-25 minute longer or until chicken is done.