Italian Chicken

Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 servings

Insanely good your family will devour this scrumptious Italian chicken right up! This Italian chicken is another easy dinner idea you should include in your weekly menu rotation.

Ingredients

Chicken:

3 tbsp olive oil

6 boneless, skinless chicken breasts

1 c. all-purpose flour

2 tsp Italian seasoning

1 tbsp powdered sugar

1 tsp lemon juice

1 c. whole milk

2 tsp kosher salt

1 ½ tsp black pepper

Sauce:

4 cloves garlic, minced

2 tbsp olive oil

1 c. chicken broth

1 c. heavy cream

3 c. fresh spinach, roughly chopped

3 tbsp cornstarch, divided

1 c. whole milk

¼ c. sun-dried tomatoes in oil drained and finely diced

1 box (16 ounces) of linguine noodles

1 c. Parmesan cheese, grated

1 tsp kosher salt

½ tsp pepper (don’t skimp on this)

How to make Italian Chicken?

Step 1: Into a bowl, place the raw chicken breast. Pour in the milk and add the lemon juice. Cover the bowl and keep it in the fridge for 2 to 4 hours.

Step 2: Whisk the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish to make the chicken crust. Remove the chicken from the marinade, shake the excess off, and dip each into the flour, making sure to evenly coat the chicken.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the cooked chicken strips onto a foil-lined baking sheet.

Step 4: Place in the oven and bake for about 18 to 20 minutes at 350 degrees.

Step 5: In the meantime, cook the linguine following the package directions. You can use any of your favorite pasta.

Step 6: In the same skillet, add olive oil. Scrape the browned bits from the bottom of the pan. Then, add the garlic and sun-dried tomatoes. Heat for a few minutes over medium heat. Over the tomatoes. Sprinkle 1 tbsp cornstarch and stir well. Pour in the chicken broth and stir well until blended. Continue to cook the sauce for another 5 minutes.

Step 7: Place the rest of the cornstarch in a small bowl. Add the milk and mix well until the lumps are gone. Stir this into the broth. While stirring constantly, add the cream, spinach, and salt & pepper.

Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach wilted. Then, add the Parmesan cheese. Stir well and simmer over low heat until the chicken and noodles are cooked.

Step 9: In a large bowl, ladle the Italian Chicken and serve right away. Enjoy!

Nutrition Facts:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 695 | Total Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Unsaturated Fat: 19g | Cholesterol: 169mg | Sodium: 1785mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 3g | Protein: 50g

Italian Chicken

Rebecca Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 servings Remember it laterLike this recipe! Pin it to your favorite… General Recipes Italian Chicken European Print This

Serves: 6 Prep Time: 2 hrs 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 695 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 3 tbsp olive oil
• 6 boneless, skinless chicken breasts
• 1 c. all-purpose flour
• 2 tsp Italian seasoning
• 1 tbsp powdered sugar
• 1 tsp lemon juice
• 1 c. whole milk
• 2 tsp kosher salt
• 1 ½ tsp black pepper
• Sauce:
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 c. chicken broth
• 1 c. heavy cream
• 3 c. fresh spinach, roughly chopped
• 3 tbsp cornstarch, divided
• 1 c. whole milk
• ¼ c. sun-dried tomatoes in oil drained and finely diced
• 1 box (16 ounces) of linguine noodles
• 1 c. Parmesan cheese, grated
• 1 tsp kosher salt
• ½ tsp pepper (don’t skimp on this)

Instructions

Step 1: Into a bowl, place the raw chicken breast. Pour in the milk and add the lemon juice. Cover the bowl and keep it in the fridge for 2 to 4 hours.

Step 2: Whisk the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish to make the chicken crust. Remove the chicken from the marinade, shake the excess off, and dip each into the flour, making sure to evenly coat the chicken.

Step 3: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the cooked chicken strips onto a foil-lined baking sheet.

Step 4: Place in the oven and bake for about 18 to 20 minutes at 350 degrees.

Step 5: In the meantime, cook the linguine following the package directions. You can use any of your favorite pasta.

Step 6: In the same skillet, add olive oil. Scrape the browned bits from the bottom of the pan. Then, add the garlic and sun-dried tomatoes. Heat for a few minutes over medium heat. Over the tomatoes. Sprinkle 1 tbsp cornstarch and stir well. Pour in the chicken broth and stir well until blended. Continue to cook the sauce for another 5 minutes.

Step 7: Place the rest of the cornstarch in a small bowl. Add the milk and mix well until the lumps are gone. Stir this into the broth. While stirring constantly, add the cream, spinach, and salt & pepper.

Step 8: Adjust the heat to low and simmer the sauce until thickened and the spinach wilted. Then, add the Parmesan cheese. Stir well and simmer over low heat until the chicken and noodles are cooked.

Step 9: In a large bowl, ladle the Italian Chicken and serve right away. Enjoy!