Dairy-Free Creamy Tuscan Chicken
Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Dairy-free Creamy Tuscan Chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Dairy-free Creamy Tuscan Chicken is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. Dairy-free Creamy Tuscan Chicken is something that I have loved my whole life. They are nice and they look wonderful.
Many things affect the quality of taste from Dairy-free Creamy Tuscan Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dairy-free Creamy Tuscan Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can cook Dairy-free Creamy Tuscan Chicken using 13 ingredients and 5 steps. Here is how you cook it.
Baca Juga
I am using Parmesan flavoured Olive Oil for extra cheesy punch
Ingredients and spices that need to be Get to make Dairy-free Creamy Tuscan Chicken:
- 1250 g Chicken pieces
- 10 ml Kosher Salt, divided
- 5 ml ground Black Pepper, divided
- 5 ml Garlic powder
- 60 ml Olive Oil, divided
- 30 ml Plant Butter
- 2 large rehydrated Shiitake Mushrooms, sliced
- 250 g pack Sundried Tomatoes in olive oil, drained and chopped
- 1 Onion, peeled and chopped
- 15 ml crushed Garlic
- 500 ml Orley Whip
- 100 g Sheep and Goats milk Feta, crumbled
- 150 g fresh trimmed Spinach
Instructions to make to make Dairy-free Creamy Tuscan Chicken
- Season Chicken with 5 ml Salt, 2,5 ml ground Pepper and Garlic powder. Heat a large Dutch Oven over medium-high heat and add 30 ml Olive Oil and Plant Butter.
- Brown the Chicken in batches and cook till internal temperature is 74°C. Remove Chicken from the Dutch Oven and set aside.
- Reduce the heat to medium and add 30 ml Olive Oil to the Dutch Oven. Add Mushrooms and sauté for 5 minutes. Add Tomatoes, Onion, Garlic, 5 ml Salt and 2,5 ml ground Black Pepper. Sauté till the Onion is soft and translucent.
- Stir in the Orley Whip and Feta and bring to a boil stirring frequently. Reduce heat to low and simmer until sauce is thickened slightly. Taste and add seasoning if required.
- Add Spinach and stir well until wilted. Return Chicken to the Dutch Oven and spoon sauce over the Chicken. Remove from heat and serve with Pasta.
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