Italian Chicken Recipe

Name: Italian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Chicken Breasts, Cut Into Strips; 1 cup Milk; 1 teaspoon Lemon Juice; 1 cup Flour; 2 teaspoons Salt; 1- 1/2 teaspoon Pepper; 2 teaspoons Italian Seasoning; 1 Tablespoon Powdered Sugar; 3 Tablespoons Olive Oil; 2 Tablespoons Olive Oil; 1/4 cups Sun Dried Tomatoes In Oil, Finely Diced; 4 whole Cloves Garlic, Minced; 3 Tablespoons Cornstarch, Divided; 1 cup Chicken Broth; 1 cup Milk; 1 cup Heavy Cream; 3 cups Fresh Spinach, Roughly Chopped; 1 teaspoon Salt; 1/2 teaspoons Pepper (don't Skimp); 1 cup Parmesan Cheese, Grated; 1 pound Linguine, Cooked According To Package

Servings: persons

6 whole Chicken Breasts, Cut Into Strips
1 cup Milk
1 teaspoon Lemon Juice
1 cup Flour
2 teaspoons Salt
1- 1/2 teaspoon Pepper
2 teaspoons Italian Seasoning
1 Tablespoon Powdered Sugar
3 Tablespoons Olive Oil
2 Tablespoons Olive Oil
1/4 cups Sun Dried Tomatoes In Oil, Finely Diced
4 whole Cloves Garlic, Minced
3 Tablespoons Cornstarch, Divided
1 cup Chicken Broth
1 cup Milk
1 cup Heavy Cream
3 cups Fresh Spinach, Roughly Chopped
1 teaspoon Salt
1/2 teaspoons Pepper (don't Skimp)
1 cup Parmesan Cheese, Grated
1 pound Linguine, Cooked According To Package

1
In a bowl, place chicken breasts.
2
Pour 1 cup milk and 1 teaspoon of lemon juice over the chicken.
3
Cover and refrigerate 2-4 hours.
4
When ready, in a pie plate, mix flour, salt, pepper, Italian seasoning and powdered sugar.
5
Drain the marinade off of the chicken and dip each strip in flour, coating evenly.
6
Meanwhile, heat a large skillet with 3 Tablespoons of olive oil (medium-high heat).
7
Place chicken strips in hot skillet for about 3 minutes on each side (they will not be fully cooked yet).
8
Remove onto a foil lined baking sheet.
9
Bake chicken in 350 degree F oven for about 18-20 minutes.
10
While its baking, make the noodles and sauce.
11
At this time, prepare the linguine noodles according to package.
12
To make sauce, using the same skillet that you used for the chicken, add an additional 2 Tablespoons of olive oil, scraping the chicken bits from the pan.
13
Add garlic and sun dried tomatoes to pan, heat for several minutes.
14
Sprinkle 1 Tablespoon of cornstarch over pan, mixing thoroughly.
15
Add chicken broth and whisk until combined.
16
Cook for about 5 minutes.
17
In a small bowl, mix remaining cornstarch with 1 cup milk using a whisk.
18
Add this into the broth, continue whisking while adding in cream, spinach, salt and pepper.
19
Cook on low.
20
Stir occasionally, continue to simmer until the sauce thickens and spinach gets wilted.
21
Then add in parmesan cheese, stir and heat on low until chicken and noodles are finished.
22
Serve pasta in a large bowl with chicken strips on top and drizzle with sauce.
23
Serve extra sauce on side for those who like it real saucy (like me)!

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 whole Chicken Breasts, Cut Into Strips, 1 cup Milk, 1 teaspoon Lemon Juice, 1 cup Flour, and more.

Yes, Italian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Chicken

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