Tuscan Chicken with Vegetable Cream Sauce

Running low on Ridgeline Spice Tuscan Seasoning?

Directions

Prepare chicken breast by patting it dry, and butterfly cutting it into thinner pieces, so if you start with 3 chicken breasts you will end up with 6 pieces. Set aside.

Place a medium saucepan on the stove and add 2 tablespoons of olive oil, set to medium-low heat. Chop the white onion into quarters and then slices. Place the sliced onion in the heated saucepan stirring occasionally until the onions appear translucent. While the onion is cooking Chop about 1/2” off of the ends of the asparagus and discard. Chop the remaining stalks into 2 inch pieces. Add the asparagus to the pot with the cooked onion, and stir occasionally.

Slice 1/2” off of each end of the yellow squash and discard. Cut the squash lengthwise in half, and then slice into bite sized half moon slices. Add the squash to the pot with the asparagus and onion. Maintain the heat at medium-low, and stir occasionally for about 5 minutes.

Add the chicken stock, half and half, and rice flour to the pot with the cooking vegetables and stir continuously until completely combined. Add salt and pepper to taste. Reduce the heat on the saucepan to a low simmer and allow to cook until the sauce thickens between 15-20 minutes stirring occasionally.

While the sauce is cooking place a nonstick skillet on another burner over medium heat. Add 1-2 tablespoons of oil to coat the bottom of the pan. Season both sides of the chicken breast pieces you cut earlier with Ridgeline Spice Tuscan Seasoning. Add 2 to 3 pieces of chicken breasts to the heated skillet at a time and cook on both sides for 4-6 minutes depending on the thickness of your pieces until the chicken is heated through to a minimum temperature of 165 degrees Fahrenheit.

Place a large spoonful of your vegetable sauce on a plate along with a piece of your Ridgeline Spice Tuscan Chicken breast, serve and enjoy!