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A staple for the firehouse and for home!
Firehouse Grub Tuscan Chicken
Ingredients:
½ lb of bacon
3 large chicken breasts butterflied (or 6 small breasts pounded out)
2 tbs of Tony's Chacheres creole seasoning
2 tbs of olive oil
2 tbs butter
1 medium onion diced
3 cups of roughly chopped mushrooms
2/3 cup of sundried tomatoes
2 tbs minced garlic
1 cup chicken broth
3 cups heavy cream (can sub almond milk with corn starch if desired)
4 cups spinach
1/2 cup freshly grated parmesan for sauce
2 cups flour
3 eggs
2/3 cup parmesan for coating chicken
2 cups italian bread crumbs
Directions:
1.Heat Skillet on medium high heat. Preheat oven to 400 degrees.
2. Set up coating station. In one bowl, add flour. In another bowl add eggs and beat. In final bowl, add 2/3 cups of Parmesan, 2 cups of Italian bread crumbs, and 1 tbs of Tony's. Stir to combine.
3. Coat chicken in flour. Dredge in eggs. Then coat again in the Italian bread crumbs.
4. Add 1 tbs olive oil and 2 tbs butter to skillet.
5. Once oil is hot, cook chicken 5-6 minutes per side. Remove chicken. Transfer to baking sheet and cook for 10 more minutes or until internal temperature reaches 165 degrees Fahrenheit.
6. In same skillet, add diced onion and diced bacon. Meanwhile, cook noodles.
7. Once onion, bacon, and mushrooms are cooked, add sundried tomatoes and minced garlic. Cook until fragrant.
8. Add chicken broth to deglaze pan. Simmer to reduce by half.
9. Reduce head to medium and add heavy cream. Cook until slightly thickened.
10. Add spinach and cook until wilted. Season to taste with Tony's.
11. Add Parmesan cheese and stir to melt.
12. Add noodles to sauce and serve with chicken. Top with more Parmesan if desired.
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