Tuscan Chicken
30-60 Min
Light dish
201-500 Kcal

I have been fascinated with cooking since childhood. I has always been a great pleasure for me to cook in the kitchen. 9 years ago, when I was 15, I created a culinary blog and since then I try to develop it every year. Along with the love of cooking, I became fond of food photography and now, for years, these two have been strengthening each other, and I took the greatest pleasure when   combining them together.

Despite my great interest and love for cooking, I did not or could not transform it into a profession, however it still had an impact on my plans - I chose endocrinology-nutrition as a specialty. I want to combine my hobby and profession, thus useful and interesting at the same time- Medea Chubinidze.

3 3 piece chicken fillet
1 1 piece onion
4 4 piece garlic
7-8 7-8 piece dried tomatoes
250 250 ml. cream 20%
125 125 ml. water
3 3 tablespoon grated Parmesan
2 2 tablespoon olive oil
1/2 1/2 teaspoon oregano
1-2 1-2 рinch salt
1-2 1-2 рinch pepper
1-2 1-2 рinch coarsely ground peppers to taste
step 1
Cut the chicken fillet flat into two pieces. Add salt and pepper on each side. Pour 1 tbsp. olive oil into a pan. Heat it and fry the fillet slices on both sides, each side will take 3-4 minutes. Then place on a separate dish and store temporarily.
step 2
Add 1 tbsp. olive oil in the same pan (you can also add oil from a jar of dried tomatoes, it fits perfectly). Cook finely chopped onion. Slightly golden brown, add finely mix well chopped garlic and oregano.
step 3
In about 30 seconds add the cream, water and mix well again, bring to a boil.
step 4
Add grated Parmesan to the sauce, stir. When the parmesan is melted, taste the sauce, add salt, pepper and roasted pepper to taste.
step 5
Finely, return the fried fillet pieces to the prepared sauce, cook together for 2-3 minutes and the dish is ready.

How To Serve

Serve with your favorite pasta.