Tuscan Chicken in Creamy Sun Dried Tomato Sauce
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, 1/4 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. Place the chicken in the pan and fry on both sides until golden.
- 6Take the chicken out of the pan and place on a tray. Place it in the oven for 10 minutes to finish off cooking while you make the sauce.
- 7Add a tablespoon of olive oil to the same pan and heat over a medium to high heat. Add sliced onion and cook for 3-4 minutes until they start to soften.
- 8Add in 2 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.
- 9Cook for 2 minutes, stirring gently.
- 10Pour in 90 ml or a third of a cup of white wine and allow to bubble for 2 minutes.
- 11Add in 240 ml or a cup of chicken stock and a pinch of salt and pepper. Bring to the boil and then simmer for 5 minutes.
- 12Add 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. Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
- 13Remove the chicken from the oven and add the chicken to the sauce and cook for another couple of minutes.
- 14Top with a sprinkling of fresh parsley.
Ingredients
- 4 chicken breasts
- 1 large egg
- 3 tbsp plain all-purpose flour
- 0.25 tsp salt
- 0.5 tsp freshly ground black pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp dried paprika
- 0.25 tsp garlic salt
- 3 tbsp olive oil
- 1 brown onion peeled and sliced
- 2 cloves garlic peeled and minced
- 0.5 tsp dried oregano
- 1 tsp paprika
- 1 cup sun dried tomatoes
- 1 red bell pepper de-seeded and sliced
- 1 tbsp tomato puree
- 0.33 cup white wine
- 1 cup chicken stock
- 1 pinch salt and pepper
- 0.33 cup double (heavy) cream
- 0.5 cup parmesan cheese grated
- 3 cups fresh baby spinach
- 1 tbsp chopped parsley
Equipment
ovenshallow bowlwhisklarge frying pantraytongs
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