Week 27 - Creamy Tuscan Chicken

The Recipe
1lb chicken breast filets
Oregano, paprika, onion powder, garlic powder, salt and pepper
~20 cherry tomatoes, halved
1 small onion, chopped
2-3 cloves garlic, minced
2.5dl cream (1 cup)
Bit of white wine (or chicken stock)
~150g mushrooms, sliced
handful of rucola/rocket or spinach (about half a bag)
Handful of sundried tomatoes, chopped (use scissors! it's easier)
Chili flakes (optional)
Parmesan cheese
Lemon juice

Butterfly the chicken and season with salt, pepper, onion powder, garlic powder, paprika, oregano.
Heat a deep pan with a bit of the sundried tomato oil and some olive oil, and sear both sides of the chicken. Cook until almost done, then remove from the pan.

Add onion, garlic and mushrooms and cook for a few minutes. Add the white wine (or chicken stock) to deglaze the pan. Add tomatoes and sun-dried tomatoes, some more oregano and a bit of chili flakes if you like the heat. Let it cook for a few more minutes and get up all the bits and pieces stuck to the bottom of the pan, then add the cream and a splash of water and leave it to simmer until the sauce has thickened up a bit. Toss in the greens, add parmesan cheese and put the chicken back into the sauce.

Let it simmer for another 5-10 minutes, and pour a bit of lemon juice on top immediately before serving.

Serve with pasta.

The Verdict
Good, but I think I should have cut up the chicken before returning it to the pan, and then just adding the pasta directly, rather than serving them separately. I think that would have worked better. It tasted fantastic, but is INCREDIBLY similar to a recipe that's already part of my regular rotation, so I'll probably just adapt that one, rather than keeping these as two different recipes.