100km Tuscan Chicken
Many of you have probably enjoyed some version of Tuscan Chicken before! Tuscan Chicken is usually made with a rich, garlicky cream sauce packed with classic Italian flavors including dried tomatoes, oregano and basil.
This Tuscan Chicken recipe is a super easy one pan meal, perfect for a weekday dinner when you're strapped for time and features our VG Meats' chicken breasts, Cookstown Dried Tomatoes, and Fisherville winter spinach.
Meet Our Farmers & Producers
The beautiful chicken breasts in this recipe are Ontario farm-raised, hormone free and antibiotic free, locally sourced from our friends at VG Meats in Simcoe, ON.
All VG Meats products were born, raised, fed, processed and packaged in Ontario by the Van Groningen family who own and operate VG Meats.
All of our mustards that we source are produced by Kozlik's Mustard located in Toronto.
Family-owned and operated, Kozlik’s mustard produce high-quality, artisanal mustards in small batches. Jeremy Kessler and his team have worked hard to innovate using 100% Canadian mustard seeds and local ingredients where possible. Interestingly – Canada grows over 75% of mustard seed for the entire world, and yet Kozliks mustard is one of the ONLY mustard makers in Canada!
Kozlik's Mustard uses non-GMO mustard seeds, and uses no additives or preservatives in their products.
Cookstown Greens is a family-run farm located 1 hour north of Toronto in Essa township that grows over 120 varieties of the best certified organic vegetables, greens, seedlings, garnishes and edible flowers!
Their organic dried tomatoes add that Italian flavour and flare to this recipe.
Our local garlic from August's Harvest adds that signature garlickly flavour to this garlic cream sauce.
Mike Hayhoe is the man behind K2 Milling and all the amazing flours we sell at The Market, including the all-purpose "Viking" flour used to dredge the chicken breasts in this recipe.
- 2 x VG Meats chicken breasts
- 1 1/2 cup heavy cream
- 1/2 cup dry white wine
- 1 x tbsp Kozlik's Dijon by Anton Mustard
- 1 x 50g pack Cookstown Greens dried tomatoes
- 1 x sprig fresh, organic Mike & Mike's thyme
- 3 x cups Fisherville Winter Spinach (can sub GoodLeaf baby spinach)
- Juice of 1 Mike & Mike's organic lemons
- 2 x cloves August's Harvest garlic
- 1 x tbsp Golden Dawn salted butter
- 1 x cup K2 Milling AP Flour
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
Cut your chicken breasts in half length-wise.
In a bowl, mix together your flour, salt, pepper, paprika, oregano, and basil. Pour flour and spice mixture out on a plate to prepare for dredging.
Take each piece of chicken piece and lay each side in the flour until fully coated. Shake off excess flour and place the breasts on a lined tray.
Next, in a cast iron or regular skillet, heat your olive oil and butter over medium-high heat. When the pan is nice and hot, lay each chicken piece in the pan and cook for 3-4 minutes per side or until nice and golden. Once done, remove chicken from the pan and place on parchment paper lined tray and set aside.
Add your garlic to the pan and let sweat for about 30 seconds. Deglaze your pan with your white wine and add your Dijon mustard. Let the wine cook off for about 30 seconds. Add your cream to the pan and heat until it bubbles. Add your roughly chopped spinach and dried tomatoes and let cook until the spinach wilts.
Add your chicken pieces back to the pan and let cook in the sauce for another 4-5 minutes, or until the chicken pieces are fully cooked through and the sauce is nice and creamy. Add chopped fresh thyme and season with salt, pepper and a squeeze of fresh lemon juice.
Serve & Enjoy!
Serve this dish with a side of Ontario quinoa, Lundberg Farms rice, mashed potatoes, or a refreshing salad and enjoy!
Did You Try This Recipe?
We'd love to see your finished 100km Tuscan Chicken! Tag us on Instagram @themarketat100kmfoods.