Serves 1
Directions
- 1Preheat the oven to 160C or 320F.
- 2Whisk a large egg in a shallow bowl.
- 3In a separate bowl, mix together 3 tablespoons of plain all-purpose flour, a quarter of a teaspoon each of salt and garlic salt, and half a teaspoon each of black pepper, oregano, thyme, and paprika.
- 4Heat 2 tablespoons of olive oil in a large frying pan on a medium to high heat.
- 5Dip the chicken breasts in the egg and then dredge in the flour mixture.
- 6Place the chicken in the pan and fry on both sides until golden.
- 7Take the chicken out of the pan and place on a tray.
- 8Place the chicken in the oven for 10 minutes to finish off cooking while the sauce is made.
- 9Add a tablespoon of olive oil to the same pan and heat over a medium to high heat.
- 10Add a sliced onion and cook for 3 to 4 minutes until they start to soften.
- 11Add in two cloves of minced garlic, half a teaspoon of oregano, 1 teaspoon of paprika, 160 grams or a cup of sun-dried tomatoes, a sliced red bell pepper, and a tablespoon of tomato puree or paste.
- 12Cook for 2 minutes, stirring gently.
- 13Pour in 90 ml or a third of a cup of white wine and allow to bubble for 2 minutes.
- 14Add in 240 ml or a cup of chicken stock and a pinch of salt and pepper.
- 15Bring to the boil and then simmer for 5 minutes.
- 16Add in 90 ml or a third of a cup of double or heavy cream, 50 grams or half a packed cup of grated Parmesan cheese, and 90 grams or three cups of baby spinach.
- 17Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
- 18Remove the chicken from the oven (ensuring it's not pink in the middle) and add it to the sauce.
- 19Cook for another couple of minutes.
- 20Top with a sprinkling of fresh parsley.
Ingredients
- 4 chicken breasts
- 1 large egg
- 3 tablespoons plain all-purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried paprika
- 0.25 teaspoon garlic salt
- 3 tablespoons olive oil
- 1 brown onion peeled and sliced
- 2 cloves garlic peeled and minced
- 0.5 teaspoon dried oregano
- 1 teaspoon paprika
- 160 grams sun dried tomatoes
- 1 red bell pepper de-seeded and sliced
- 1 tablespoon tomato puree or paste
- 90 ml white wine
- 240 ml chicken stock
- pinch salt and pepper
- 90 ml double or heavy cream
- 50 grams grated Parmesan cheese
- 90 grams fresh baby spinach
- 1 tablespoon chopped parsley
Equipment
ovenshallow bowllarge frying pantray
Tips
- Serve with potatoes, pasta, or a big hunk of bread to dip into the creamy sauce.
- Make sure the chicken is not pink in the middle.
- Pounding out and tenderizing the chicken will make it taste even better.
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