7In 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.
8In 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.
9In 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.
10Heat 2 tablespoons of olive oil in a large frying pan on a medium to high heat.
11Heat 2 tablespoons of olive oil in a large frying pan on a medium to high heat.
12Heat 2 tablespoons of olive oil in a large frying pan on a medium to high heat.
13Dip the chicken breasts in the egg and then dredge in the flour mixture.
14Dip the chicken breasts in the egg and then dredge in the flour mixture.
15Dip the chicken breasts in the egg and then dredge in the flour mixture.
16Place the chicken in the pan and fry on both sides until golden.
17Place the chicken in the pan and fry on both sides until golden.
18Place the chicken in the pan and fry on both sides until golden.
19Take the chicken out of the pan and place on a tray.
20Take the chicken out of the pan and place on a tray.
21Take the chicken out of the pan and place on a tray.
22Place the chicken in the oven for 10 minutes to finish off cooking while the sauce is made.
23Place the chicken in the oven for 10 minutes to finish off cooking while the sauce is made.
24Place the chicken in the oven for 10 minutes to finish off cooking while the sauce is made.
25Add a tablespoon of olive oil to the same pan and heat over a medium to high heat.
26Add a tablespoon of olive oil to the same pan and heat over a medium to high heat.
27Add a tablespoon of olive oil to the same pan and heat over a medium to high heat.
28Add a sliced onion and cook for 3 to 4 minutes until they start to soften.
29Add a sliced onion and cook for 3 to 4 minutes until they start to soften.
30Add a sliced onion and cook for 3 to 4 minutes until they start to soften.
31Add 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.
32Add 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.
33Add 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.
34Cook for 2 minutes, stirring gently.
35Cook for 2 minutes, stirring gently.
36Cook for 2 minutes, stirring gently.
37Pour in 90 ml or a third of a cup of white wine and allow to bubble for 2 minutes.
38Pour in 90 ml or a third of a cup of white wine and allow to bubble for 2 minutes.
39Pour in 90 ml or a third of a cup of white wine and allow to bubble for 2 minutes.
40Add in 240 ml or a cup of chicken stock and a pinch of salt and pepper.
41Add in 240 ml or a cup of chicken stock and a pinch of salt and pepper.
42Add in 240 ml or a cup of chicken stock and a pinch of salt and pepper.
43Bring to the boil and then simmer for 5 minutes.
44Bring to the boil and then simmer for 5 minutes.
45Bring to the boil and then simmer for 5 minutes.
46Add 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.
47Add 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.
48Add 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.
49Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
50Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
51Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
52Remove the chicken from the oven (ensuring it's not pink in the middle) and add it to the sauce.
53Remove the chicken from the oven (ensuring it's not pink in the middle) and add it to the sauce.
54Remove the chicken from the oven (ensuring it's not pink in the middle) and add it to the sauce.
55Cook for another couple of minutes.
56Cook for another couple of minutes.
57Cook for another couple of minutes.
58Top with a sprinkling of fresh parsley.
59Top with a sprinkling of fresh parsley.
60Top with a sprinkling of fresh parsley.
Ingredients
4 chicken breasts
4 chicken breasts
4 chicken breasts
1 large egg
1 large egg
1 large egg
3 tablespoons plain all-purpose flour
3 tablespoons plain all-purpose flour
3 tablespoons plain all-purpose flour
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon freshly ground black pepper
0.5 teaspoon freshly ground black pepper
0.5 teaspoon dried oregano
0.5 teaspoon dried oregano
0.5 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 teaspoon dried thyme
0.5 teaspoon dried thyme
0.5 teaspoon dried paprika
0.5 teaspoon dried paprika
0.5 teaspoon dried paprika
0.25 teaspoon garlic salt
0.25 teaspoon garlic salt
0.25 teaspoon garlic salt
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons olive oil
1 brown onion peeled and sliced
1 brown onion peeled and sliced
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
2 cloves garlic peeled and minced
2 cloves garlic peeled and minced
0.5 teaspoon dried oregano
0.5 teaspoon dried oregano
0.5 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon paprika
160 grams sun dried tomatoes
160 grams sun dried tomatoes
160 grams sun dried tomatoes
1 red bell pepper de-seeded and sliced
1 red bell pepper de-seeded and sliced
1 red bell pepper de-seeded and sliced
1 tablespoon tomato puree or paste
1 tablespoon tomato puree or paste
1 tablespoon tomato puree or paste
90 ml white wine
90 ml white wine
90 ml white wine
240 ml chicken stock
240 ml chicken stock
240 ml chicken stock
pinch salt and pepper
pinch salt and pepper
pinch salt and pepper
90 ml double or heavy cream
90 ml double or heavy cream
90 ml double or heavy cream
50 grams grated Parmesan cheese
50 grams grated Parmesan cheese
50 grams grated Parmesan cheese
90 grams fresh baby spinach
90 grams fresh baby spinach
90 grams fresh baby spinach
1 tablespoon chopped parsley
1 tablespoon chopped parsley
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.