Creole Tuscan Chicken - Tony Chachere's
The aromatic flavors of Italy and Louisiana come together for a 30-minute indulgent dinner! Firehouse Grub's take on Tuscan Chicken brings Creole flavors to the dish making this one of the best...
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Ingredients
- 3 Big Chicken Breasts, Butterflied (or 6 Smaller Chicken Breasts Pounded Out)
- 2 Cups Flour
- 3 Eggs
- 2/3 Cup Parmesan Cheese for Coating Chicken
- 2 Cups Italian Bread Crumbs
- 2 Tablespoons of Tony’s Original Creole Seasoning, Divided
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Medium Onion, Diced
- 1/2 Pound Bacon
- Noodles of Your Choice
- 3 Cups Mushrooms, Roughly Chopped
- 2/3 Cup Sun Dried Tomatoes
- 2 Tablespoons Garlic, Minced
- 1 Cup Chicken Broth
- 3 Cups Heavy Cream (Can Substitute Almond Milk or Milk with Corn Starch for Healthier Option)
- 4 Cups Spinach
- 1/2 Cup Parmesan Cheese, Freshly Grated
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