Tuscan Chicken
Chicken
- chicken breasts
- salt
- pepper
- garlic powder
- flour
- olive oil
- vegetable oil
Sauce
- flour
- butter
- chicken broth
- milk
- heavy cream
- salt
- pepper
- dijon mustard
- white wine
- parmesan cheese
- jarred roasted red peppers
- fresh spinach
Pound chicken breasts flat. Sprinkle both sides with salt, pepper and garlic powder. Dredge in flour. Shallow fry in olive and vegetable oil. Remove to paper towels. Deglaze pan with white wine. Melt butter. Stir in flour. Add some chicken broth and milk. Whisk thoroughly. Gradually add more broth and milk. Bring to a boil. Stir in heavy cream and remaining ingredients. Add more chicken broth or milk as necessary to thin out.
Cut chicken into strips.
Cook penne. Drain. Place chicken strips on top of pasta. Ladle sauce over top. Top with additional parmesan and chopped fresh parsley.
Serve with hard bread.