Olive Garden Style Tuscan Chicken - Copy Cat
1 1/2 cups all-purpose flour
2 large or 4 thin boneless, skinless chicken breast
1 Tbsp salt
2 tsp pepper
1 tsp marjoram, dried
1 tsp oregano, dried
1/2 tsp fresh basil, chopped
1/3 cup olive oil
3 cloves garlic, minced
1 cup Parmesan, grated
1/2 bag of fresh spinach (about 2 cups)
1 1/2 cups heavy cream
1 cup white wine
1 lb angel hair pasta, cooked according to manufacturer's directions.
Preheat oven 350. Prepare pasta.
In a shallow dish add marjoram, oregano, basil, salt, and pepper.
Using a fork, mix well to distribute spices throughout the flour.
The chicken breast I purchased was very thick so I fileted them into two breasts each to get four servings. Coat each chicken breast in flour mixture.
In a large sautee skillet on medium-high heat, add olive oil. Add chicken and brown until both sides are golden brown.
Remove chicken from skillet and place in casserole dish. Place dish in preheated oven and bake.
In the same skillet, add 2 tablespoons olive oil and minced garlic. Sautee about 2 minutes or until lightly golden brown and soften.
Whisk in 1 tablespoon flour into skillet.
Add 3/4 cup of wine to flour mixture and reduce until thicken.
Whisk in heavy cream and stir until thicken.
Sprinkle in Parmesan cheese and stir until melted.
Cook until spinach is wilted. Add remaining 1/4 cup of wine. Bring sauce to a simmer, stirring frequently for an additional 5 minutes. Test seasoning and add salt and pepper to taste.
To serve, plate angel hair pasta. Place chicken on top and drizzle with creamy sauce.