Jacob Mulquin

Tuscan Chicken


Tuscan Chicken

Lemon Butter Veggies


Tuscan Chicken

  1. Tenderise chicken breast, chop into bite size pieces
  2. Fry on the pan with some oil, season on both sides with salt, pepper and Italian herbs until cooked through, medium heat
  3. Take chicken out and set aside
  4. Melt some butter in the pan, throw in mushrooms, cherry tomatoes and baby spinach until tomatoes almost bursting and spinach wilted, season with salt and pepper, medium heat
  5. Add milk/cream and parmesan cheese and stir until mixed through
  6. Put the chicken back in and coat the chicken in the sauce, turn heat to low and let simmer for as long as you want

Lemon butter veggies

  1. Chop veggies
  2. Steam them for ~5 minutes until they are soft
  3. Drain veggies and put into a pan with oil, medium heat
  4. After you hear some frying sounds, squeeze a whole lemon and a few dollops of butter, mix it all through
  5. Cook for a few minutes