Tuscan Chicken Skillet Dinner


Tuscan Chicken Skillet Dinner

So after vacation my cupboards are still pretty bare.  I have some meat left in the freezer but as it has been about 10 degrees most of the day I have not wanted to go out grocery shopping.  We picked up a few things on the way home but I need to get creative for meals.

This is my version of a Rachel Ray recipe from The Food Network.com for Potted Chicken Breasts with Lemon and Rosemary.  I did not have all the ingredients and the time required to make her dish so I made my own version of it.  That’s one of the reasons I love Rachel Ray’s recipes because you can easily change them to fit your needs.

Verdict:
This is exactly what we needed.  A warm, hearty dish with lots of flavor and a warm crusty bread for dipping into the sauce.  This received thumbs up around the table and the only change I needed to make for my mostly gluten-free son was to change the bread to gluten-free for him.

I loved that it was basically a one pan meal and with trying to get everyone back onto schedule after vacation the simpler the meals and clean-up the better.

Ingredients:

  • 1/4 cup olive oil
  • 3 carrots, chopped
  • 1 large onion, chopped
  • 3 ribs celery, chopped with leafy tops
  •  1/3 cup lemon juice
  • 2 tablespoons dried rosemary
  • 1 1/2 to 2 lbs. chicken breast, cut into thin strips
  • Salt and pepper
  • 1 (5 oz.) can tomato paste
  • 3 cups chicken stock
  • 1 large loaf of crusty bread such as French or Italian
  • 1 cup butter
  • Parmesan cheese and parsley for garnishes, if desired

Directions:

  1. In a large skillet or pan combine the olive oil with the carrots, onion, celery, rosemary and lemon juice.
  2. Season the chicken with salt and pepper on both sides.  Add the chicken to the vegetables and stir well.
  3. Cover the pan and refrigerate for 1 to 2 hours.
  4. Remove the pan from the refrigerator 20 minutes before cooking.  Allow it to rise to room temperature before cooking.
  5. Place the pan over medium-high heat and brown the chicken 15 to 20 minutes until the vegetables begin to cook well.
  6. Add the chicken stock and reduce for a few minutes.
  7. Add the tomato paste to the dish and stir until well combined.  Taste and adjust flavors as needed.  This is a really “bright” tasting dish.
  8. Bring sauce to a boil, then reduce the heat and simmer lightly for 15 to 20 minutes more to cook through.
  9. Preheat oven to 350 degrees.
  10. While sauce is simmering cut the bread in half horizontally and then again vertically to form 4 quarters.
  11. Soften butter in microwave for 10 seconds.  Spread about 1/4 cup of butter on each quarter of bread.  Sounds like too much but it tastes amazing!
  12. Place bread in oven on aluminum foil or a rimmed baking sheet.  Bake for 10-15 minutes until bread just begins to brown around the edges.
  13. Cut into strips and serve with a bowl of the Tuscan Chicken.  Garnish with Parmesan cheese and parsley if desired.

4 Comments Add yours

  1. lorieb says:

    sounds delicious, have added it to my recipe file!

    Like

    1. koolaidmoms says:

      Hope you like it! Let me know how it is for you.

      Liked by 1 person

  2. Can I ask why do you put everything in the fridge for 2 hours?

    Like

    1. koolaidmoms says:

      Sure! To marinate and tenderize the chicken and blend the flavors. You can do it without refrigeration if you like.

      Like

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