Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped spinach
- 1/2 cup chopped artichoke hearts
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, black pepper, garlic powder, and paprika.
2. Dredge chicken breasts in the flour mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken breasts to the skillet and cook for 5-7 minutes on each side or until golden brown and cooked through.
5. Remove chicken from the skillet and set aside.
6. In the same skillet, melt butter over medium heat.
7. Whisk in chicken broth, heavy cream, and grated Parmesan cheese until well combined.
8. Add chopped spinach and artichoke hearts to the skillet and stir until wilted and heated through.
9. Return chicken to the skillet and spoon the spinach and artichoke mixture over the chicken.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking chicken
Medium heat for making the sauce
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 38g
Carbohydrates: 12g
Protein: 43g
Sodium: 950mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Spinach can be substituted with kale or Swiss chard.
- Artichoke hearts can be substituted with roasted red peppers or sun-dried tomatoes.
Variations:
- Add sliced mushrooms to the skillet with the spinach and artichoke mixture.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with chopped fresh parsley or basil before serving.
Tips and tricks:
- Pound chicken breasts to an even thickness for even cooking.
- Use a meat thermometer to ensure that chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or pasta, garnished with chopped fresh herbs.
Garnishes:
Chopped fresh parsley or basil
Pairings:
- Roasted vegetables
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the chicken is sticking to the skillet, make sure that the skillet is well-oiled before adding the chicken.
- If the sauce is too thin, simmer it over low heat until it thickens to the desired consistency.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that chicken is cooked to a safe internal temperature of 165°F.
- Refrigerate leftovers promptly.
Food history:
Caruso Chicken is named after the famous Italian tenor Enrico Caruso. The dish is said to have been one of his favorites.
Flavor profiles:
Creamy, savory, and slightly tangy
Serving suggestions:
Serve hot with your favorite side dishes.
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