Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- ¼ cup tapioca flour 2 tablespoons all purpose flour 2 teaspoons garlic salt 1 teaspoon Italian herbs 1 ½ pounds boneless skinless chicken thighs 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, minced 1 (8 ounce) can tomato sauce ¼ cup heavy cream ¼ cup milk 1 teaspoon red pepper flakes 1 (16 ounce) bag fresh spinach 2 ounces shaved Pecorino Romano cheese
Nutrition Info
- 596 caloriescarbohydrate: 20.4 gcholesterol: 157.6 mgfat: 40.6 gfiber: 3.8 gprotein: 38.7 gsaturatedFat: 15.7 gservingSize: -sodium: 1609 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
Directions
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Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk, stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.