tuscan garlic chicken

This was a tasty Italian dinner. The chicken was extremely flavorful and the sauce was rich but not too rich. We had it over whole wheat linguine but it could be served with any type of pasta you prefer.

Ingredients:

recipe adapted from melskitchencafe.com 

For the chicken:

3/4 c. all-purpose flour

1/2 tsp. salt

1 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

2-4 boneless, skinless chicken breasts

3 tbls. extra virgin olive oil

For the sauce:

4-5 garlic cloves, finely minced

1/2 c. chicken broth

1/2 c. heavy cream

2 tsp. cornstarch

1 c. lowfat milk

3/4 c. freshly grated Parmesan cheese

1/2 c. grated Mozzarella cheese

Preparation:

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Add the remaining 2 tablespoons olive oil to skillet on medium high heat. When the oil is hot, add the garlic, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan and Mozzarella cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

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