Preheat oven to 350. Mix 1 1/2 cups of flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 tbsp of oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Add more oil for each batch if necessary. Place cooked chicken breasts on a baking sheet and place in preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165. Heat 2 tbsp oil in a saucepan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tbsp of flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.
Originally Submitted
11/9/2012
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