The first or second weekend in August each year is reserved for our Family Campout. This year we went to the Box Elder Camp Ground in Mantua and played in the water at the reservoir there. On Thursday night we drove up to Clarkston and saw the Martin Harris Pageant there. I love this family time together and the great fun around the campfire; along with the fantastic meals shared. It's such a great family tradition.
My husband can take a really good recipe and cook it in a dutch oven and make it a fantastic meal. That's what he did with this chicken recipe.
Creamy Tuscan Garlic Chicken
(From The Recipe Critic)
1 ½ lbs. boneless chicken breasts, thinly sliced
2 Tbsp. olive oil
1 cup heavy cream
½ cup chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
½ cup parmesan cheese
1 cup spinach
½ cup sun dried tomatoes
In a large skillet, add olive oil and cook the chicken on medium heat for 3-5 minutes on each side or until brown and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta, if desired. Serves 4-6.