# Tuscan Chicken in Creamy Sun Dried Tomato Sauce

Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner.

- Total time: 25 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Preheat the oven to 160C or 320F.
2. Whisk a large egg in a shallow bowl.
3. In 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.
4. Heat 2 tablespoons of olive oil in a large frying pan on a medium to high heat.
5. Dip 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.
6. Take 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.
7. Add 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.
8. Add 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.
9. Cook for 2 minutes, stirring gently.
10. Pour in 90 ml or a third of a cup of white wine and allow to bubble for 2 minutes.
11. Add 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.
12. Add 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.
13. Remove the chicken from the oven and add the chicken to the sauce and cook for another couple of minutes.
14. Top with a sprinkling of fresh parsley.

## Equipment

- oven
- shallow bowl
- whisk
- large frying pan
- tray
- tongs

## Source

- Original video: https://youtu.be/SPum_xK5618?si=r8VuiRzmqqyoA8qW
- Recipe page: https://www.cliprecipe.com/recipe/32f40b6a-574c-401b-a6e9-9e488509570b
- Extracted: 2025-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt