369 likes, 53 comments - thetaylortable on January 21, 2026: "Tuscan Chicken . . I know the internet has turned this dish into marry me chicken but it’s still Tuscan chicken to me! It’s a great quick mid week meal, I know skin on breasts are harder to get hold If but they are a game changer! The skin locks in all the moisture and prevents that tough dry texture you get with chicken breast the second it’s over cooked. I get a load from my butcher and freeze them so I have a stash on hand. Serves 2: Ingredients: 2 skin on chicken breasts or supremes Knob of butter 50g sundried tomatoes 200ml chicken stock 2 garlic cloves Handful of basil and/or spinach 100ml cream squeeze of lemon juice 1/2 tsp sugar Method: 1. Heat a pan, add a little oil and pan fry the chicken skin side down until the skin is golden and crispy. (You can add a weight at this stage) 2. Flip the chicken over and fry on the other side for a few minutes then remove from the pan. 3. Add the garlic and sun-dried tomatoes to the pan, sauté for a minute before adding the stock. Allow to bubble for a couple of minutes then stir in the cream, lemon juice spinach and a pinch of sugar. 4. Nestle the chicken back in skin side up and gently simmer for a few more minutes until the chicken is cooked through and the sauce has thickened slightly. Season to taste. 5. I like to serve the chicken sliced and serve with potatoes and greens. #tuscanchicken".