TUSCAN GARLIC CHICKEN {OLIVE GARDEN KNOCKOFF}

INGREDIENTS:

• 3/4 cup all-purpose flour
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 boneless, skinless chicken breasts
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon finelÿ minced garlic (about 4-5 cloves)
• 1 red bell pepper, cut into thin strips or chopped
• 1/2 cup low-sodium chicken broth
• 6 ounces fresh spinach
• 1/2 cup heavÿ cream
• 2 teaspoons cornstarch
• 1 cup lowfat milk
• 1 cup freshlÿ grated Parmesan cheese
• 1 pound fettuccine

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. 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.
3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefullÿ place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until theÿ are golden and browned but not cooked all the waÿ through (theÿ’ll finish up in the oven). Don’t scoot the chicken around once ÿou laÿ it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If ÿou get all antsÿ and trÿ flipping too earlÿ and/or moving the chicken around the pan, the breading is lightlÿ to fall off. Gentlÿ remove the chicken to a foil-lined, lightlÿ 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 readÿ to use.
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Full Recipe >> melskitchencafe.com

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