Tender and Delicious Tuscan Chicken Recipe Amazing!

chefjeanpierre.com

John Venning

4 skinless and boneless Breast of Chicken, or skinless Tights and Legs

2 tablespoons of Clarified Butter, or your favorite cooking oil

2 tablespoons of Regular Butter

1 large Onion cut into julienne strip

1 Red Bell Pepper cut into ½ julienne

1 Green Bell Pepper cut into ½ julienne

2 tablespoons Sundried Tomatoes cut into very fine julienne

1 tablespoon Oregano or Sage freshly cut

1 ½ tablespoons Garlic

2 cups approx. White Wine

1 cup Tomato Puree

1 cup Chicken Stock

2 cups Spinach Leaves roughly chopped

1 28 ounces can of Cannellini Beans

2 tablespoons of Cooked Roux if you have it, if not use a little Corn Starch

½ cup Heavy Whipping Cream

½ cup Parmigiana Reggiano

subheading: Flour for Dredging:

2 cups of Flour

1 ½ tablespoons of Paprika

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

1 teaspoon of Cayenne (optional)

1 tablespoon Mixed dried herbs Thyme, Oregano, Rosemary, Basil (the Chef uses Herb De Provence)

1 ½ tablespoons Salt

Directions at chefjeanpierre.com

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