Tuscan Chicken Breasts

Recipe by IAcupcake

Found in Simple and Delicious July/August 2006.

Top Review by PSU Lioness

This was a pretty good recipe but I found it to be a little lacking in seasonings. I wound up adding some more balsamic vinegar, some extra red pepper flakes and about a half teaspoon of Tony Chachere's Creole seasoning (I know, nothing to do with Tuscany but I was looking for a little more heat). After that, I really liked it. I served it with rigatoni pasta.

Ingredients Nutrition


  1. In skillet, saute the onion and peppers in oil 4-5 minutes until crisp-tender. Stir in the garlic, and cook 1-2 minutes longer until vegetable are tender.
  2. Flatten chicken to 1/2 inch thick, place over the vegetables. Top with the rest of the ingredients except the pasta and cheese. Bring to a boil. Then, reduce heat and simmer, uncovered, 20-25 minutes until chicken juices run clear and sauce is thickened.
  3. Serve with pasta and sprinkle with cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a