An all-in-one dinner that everyone at the table will love...great for busy weeknights!
Author: The Chef
Recipe type: Main
Ingredients
1½ pounds thin cut chicken breasts
kosher salt and black pepper
¼ cup all-purpose or gluten free flour
2 tablespoons extra virgin olive oil
3 ounces prosciutto, torn
2 shallots, chopped
4 cloves garlic, chopped
2 tablespoons Italian seasoning
½ cup oil-packed sun-dried tomatoes, chopped
red pepper flakes
3 cups low sodium chicken broth
1 cup peeled and chopped raw potatoes
¾ cup heavy cream or canned coconut milk
1 tablespoon dijon mustard
3 tablespoons lemon juice
½ cup grated parmesan cheese
1 bunch Tuscan kale, roughly chopped
fresh basil
Instructions
Season the chicken with salt and pepper. Sprinkle with Italian seasoning. Place the flour in a shallow bowl and dredge the chicken through the flour, pressing to adhere.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet.
In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes. Pour in the broth. Add the potatoes and chicken. Partially cover and cook over medium heat until the potatoes are fork tender, 10-15 minutes.
Remove the lid. Pour in the cream. Add the dijon, lemon juice, parmesan, and Tuscan kale. Cook until the kale is wilted, 5 minutes.
Serve the chicken and sauce with crispy prosciutto and fresh basil.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/09/28/creamy-tuscan-chicken-with-crispy-prosciutto/