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Creamy Tuscan Chicken with Mushroom Rice

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 Creamy Tuscan Chicken with Mushroom Rice
Recipe for the week of May 13-17, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Yield 4-6 servings
Ingredients
For the Chicken
  • 4 chicken breasts diced
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • ½ teaspoon italian seasoning
  • 2 tablespoons vegetable oil
For the Sauce
  • 2 tablespoons butter
  • 2 tablespoons garlic finely minced
  • 1 cup heavy cream
  • ½ cup vegetable broth
  • 1 tablespoon Tomato Paste
  • ¼ cup Parmesan cheese freshly grated
  • 3 cups baby spinach
  • ½ cup sun dried tomatoes chopped
  • ¼ teaspoon Salt to taste
For the Mushroom Rice
  • 2 - 3 tablespoons olive oil separated
  • 2 tablespoons butter
  • 1.5 lb. Button Mushrooms sliced
  • 2 garlic cloves minced
  • 1 small onion finely diced
  • 1 1/2 cups long grain rice uncooked
  • 2 1/4 cups vegetable broth
  • 1 1/2 - 2 cups green onions sliced
MASTERS CLASSES ONLY: Sautéed Spinach
  • 2 teaspoons olive oil
  • 1 garlic clove minced
  • 5 ounces Spinach
  • ¼ teaspoon Salt
  • Lemon wedge for squeezing
  • ¼ teaspoon black pepper
  • 5 ounces Spinach
  • ¼ teaspoon Salt
  • Lemon wedge for squeezing
  • ¼ teaspoon black pepper
Instructions
To Make the Chicken
  1. Season with chicken salt, pepper, and Italian seasoning.
  2. In a large skillet, heat oil over medium-high heat, add chicken and sear until golden brown, 6-8 minutes per side. Set it aside.
To Make the Sauce
  1. In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add heavy cream, chicken broth, tomato paste, and Parmesan cheese. Mix well until smooth and bring the sauce to a simmer over medium heat, about 3-4 minutes.
  2. Stir in spinach and sun-dried tomatoes and cook until the spinach has wilted, about 1 minute.
  3. Return the chicken to the skillet and spoon some sauce over to coat. Let the chicken simmer in the sauce until the sauce has thickened to a desired consistency, about 3-4 minutes. Season with salt to taste.
To Make the Rice
  1. Heat oil in a large pot over high heat. Add the mushrooms and cook for 5 minutes until golden. Season with salt and pepper then some butter as well as the onions and garlic.
  2. Add rice and a splash of broth. Mix the brown stuff on the bottom of the pot mixes into the liquid.
  3. Once the base of the pot is clean, add the remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
  4. Cook for 15 minutes or until there is no residual liquid.
  5. Remove from the heat and season to taste with lemon juice and freshly ground black pepper.
MASTERS CLASSES ONLY
  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, or until fragrant but not at all browned. Add the spinach and salt and cook, tossing, for 1 to 2 minutes, or until the spinach is just wilted.
  2. Remove from stove, remove lid, toss in scallions. Fluff rice using a fork or wooden spoon. Serve!