Parmesan Tuscan Chicken

This Parmesan Tuscan Chicken is such a flavorful one pan dish. 

So easy and fast, yet tastes like a lot of time and effort went into it.

We kept it pretty low-carb by serving it with just some steamed broccoli, 

but would be awesome over some mashed potatoes, rice or noodles.

Heck...you could even serve it sandwich style on a toasted bun. 

Either way, just serve it.

Linked with:

Weekend Potluck

Meal Plan Monday

Parmesan Tuscan Chicken

6 boneless skinless chicken breasts
1 tbsp olive oil
1 pat butter
1/2 onion, chopped
8 oz fresh mushrooms, chopped
3 large cloves garlic
1 tsp Italian seasoning
1 tbsp flour
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup sun-dried tomatoes
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley

Heat large skillet over medium to medium high heat with olive oil and butter. Salt and pepper chicken breasts. Add to skillet and cook 4-6 minutes per side or until just cooked through. Remove from skillet, loosely cover with foil and set aside.

Add onion and mushrooms to same pan. Saute over medium heat apprx. 4 minutes or until onions are translucent and mushrooms have released their liquid.  Add garlic and Italian seasoning; continue to saute, stirring occasionally, 1-2 minutes.

Stir in flour and cook 1-2 minutes. Add wine, stirring to deglaze bottom of the pan. Stir in chicken stock, sun-dried tomatoes, Parmesan cheese and parsley. Add back in chicken breasts, spooning sauce over the top. Cover and simmer on low, 3-4 minutes.

Slow Cooker Pulled Pork

Love a good slow cooked roast and this one did not disappoint.

It was so moist and flavorful, with a hint of smokiness from the
chipotle puree and just a few drops of liquid smoke.

I like to use something a little acidic when I'm slow cooking roasts. I find that a little red wine vinegar mixed in with the broth makes a big difference in the flavor. 

In this case, I used juice from the pepperoncini peppers. I love the additional flavor profile it gives. You could also use pickled jalapeno juice for a spicier kick.

Sandwiches topped with coleslaw are one of my favorite ways to enjoy it.

I like a super easy slaw that's not overly creamy like the one I served with my Chile Verde Pulled Pork Tacos. You can check that out here. If you prefer a creamier slaw, I have a recipe 

for Creamy Jalapeno Coleslaw that would be awesome.

After the roast has cooked, I like to save some of the liquid and mix it into my 

favorite barbecue sauce. SO GOOD!

Linked with Weekend Potluck.

Slow Cooker Pulled Pork

2 1/2 - 3 1/2 lbs boneless pork loin roast, excess fat trimmed
1 onion cut into 8 chunks
1 tsp salt
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp pepper
1/2 cup beef broth
1/3 cup barbecue sauce
1 tsp *chipotle puree
1 tbsp Worcestershire sauce
2-3 dashes liquid smoke (optional)
4-5 pepperoncinis
3 tbsp pepperoncini juice

In a small bowl, mix together salt, paprika, garlic powder and pepper. Cover both sides of pork with spice mixture.

Stir together broth, barbecue sauce, chipotle puree, Worcestershire sauce, liquid smoke and pepperoncini juice.

Add onions to slow cooker and place seasoned pork on top. Drop pepperoncinis along the sides. Pour broth mixture over roast. Cover and cook on low 6 1/2 to 7 1/2 hours.

Remove roast from cooker, saving peppers and onions if desired, and shred. Reserve the cooking liquid if desired. I like to use it to mix in with my favorite barbecue sauce to serve with the meat. Huge flavor.

*Note: As for the chipotle puree, I keep a covered glass dish in the fridge containing a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time and it last a really long time.