In this meal-prep series – … or whatever this will be – I thought I’m gonna share some of my favorite, quick, and easy recipes, which you can prepare in a big-ass bucket so you have food for 2-3 days. I know… some people don’t like leftovers, and pre-heated foods from a box, on day 2 – I don’t have a problem with that, especially if I’m having a terribly long week… the last thing I wanna do is cook every day. But even if you are picky, I would still suggest you NOT to scroll away immediately. Instead maybe just cut the measures in half – that way you have a smaller portion and an amazing fresh dinner. Ta-da!

…So anyway.

What makes this chicken Tuscan? – I don’t know.
Probably there was once a chef in Olive Garden with a wild imagination… or maybe the oregano aroma with the sundried tomatoes… or the florentine sauce? Either way… let me show you my take on Tuscan Creamy Chicken.

Ingredients:

• 800 g chicken breast
• 350 ml double cream
• 15 g flour
• 125 ml dry white wine
• 300 g cherry tomatoes
• 100 g sundried tomatoes
• 40 g parmesan cheese
• 1 bag of spinach
• 1 onion
• 4 – ∞ cloves of garlic
• Salt, pepper, smoked paprika powder, garlic powder, oregano

 ⏱️prep time: 5 minutes
 ⏱️cooking time: 30 minutes

Let’s start cooking, good lookin’

• First, prep the chicken – I’m using 4 breasts. Cut them in half, also remove the white bits.
• Now season it with salt, pepper, garlic powder, smoked paprika powder, and oregano – I’m just always measuring with the heart when it comes to herbs and spices.
• Neeext: pour a little oil from the sundried tomato bottle into the pan, this will start building up the flavor in our pan. Now, cook the chicken on both sides until it becomes a nice-looking pair of boobs.

Yes, I forgot to put the oregano before I took the first picture – it happens on this blog, just roll with it…

• When the chicken is done to your liking, remove it from the pan.
• Neeext: cut up 1 onion, and like 4 garlic cloves into small pieces – I’ve been using a chopper for a while now. Perfectly fine, it’s not turning into a puree also, I’m not crying over those silly onions anymore.
• Lower the heat a bit, and cook the onion for a few minutes until it’s nice and soft.
• Neeext: pour in the wine and de-glaze the pan.
  
  Yes, I have wine in a box – I’m very classy. But no, honestly the reason why is that I don’t drink ……… Hahhh, you believed me? I’m not finished with the sentence yet… – I don’t drink white wine, I’m a tinto kind of girl- red, duh.
  I only use white wine for cooking, and this little juice box size is perfect for these occasions.

• Neeext: add the cut-up cherry and the sundried tomatoes – I just cut them in slices, if you prefer smaller – please feel free to do so.

Now, let this cook around for a few minutes while the alcohol evaporates a bit, and the flavors get to know each other. 💃🏽

• Neeext: well, this is optional. I like it when the cream is a bit thicker so if that’s not your thing you can skip this step. However, if that’s how you prefer it too, then let’s pour the heavy cream into a bowl with the flour and whisk it together until it’s smooth.

• Neeext: pour the heavy cream into the pan and mix it well.
• Then add the spinach, and the parmesan cheese – mix it as much as you can.
• Cover it and let it cook for a few minutes so the spinach shrinks and softens and the cheese melts.

• Neeext: put back the chicken, mix it together, and let it simmer for a few minutes. At this step I like to do a taste test, if anything is missing. Don’t forget the chicken has a lot of flavoring, so don’t go too crazy on the spices and herbs.

And this is the moment when things turned dark in my kitchen.
My boyfriend came in and told me everything looked absolutely amazing – but it would be much easier to eat it quick out of a tupperware box at work if the chicken would be cut up in slices… And I just went like…

But what about the presentation?

At first, it was like a knife in the heart – 😭 – …but then I realized he actually had a point since we are meal-prepping and all… – but I had to cut up the chicken so, that’s the reason why I don’t have a beautifully presented, portioned, plated and photoshopped final-product picture…
Now you know why!

😐

Okay, I mean it doesn’t look that bad 😁

Serve it with fettuccine pasta and freshly grated parmesan – if you want some extra cheesy-ness.
… or well, I’m crazy enough to put it over rice – and it’s actually delicious.

Enjoy!

See you at the next one,

Noémi

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