Tuscan Chicken

Posted on Nov 26 2021

Tuscan Chicken is one of my favourite meals to cook when I am in the mood for something truly satisfying.

Information

Serves: 4 people

Prep time: 15 mins

Cook time: 25 mins

Ingredients

4 chicken breasts
1 large egg
3 tbsp plain flour
¼ tsp salt
½ tsp freshly ground black pepper
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried paprika
¼ tsp garlic salt
3 tbsp olive oil
1 brown onion - peeled and sliced
2 cloves garlic - peeled and minced
½ tsp dried oregano
1 tsp paprika
160g sun dried tomatoes
1 red bell pepper - sliced
1 tbsp tomato puree
90ml white wine
250ml chicken or vegetable stock
pinch of salt and pepper
90ml double cream
50g parmesan cheese - grated
100g fresh baby spinach
1 tbsp chopped parsley

Method

1Preheat the oven to 160C (320F)

2Whisk the egg in a shallow bowl or plate

3In a separate shallow bowl or plate, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.

4Heat 2 tbsp of olive oil in a large frying pan (ideally a skillet) on a medium/high heat.

5Dip the chicken breasts in the egg, 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 in the oven for 10 minutes to finish cooking whilst you make the sauce.

8Add the remaining oil to the pan and heat on a medium heat.

9Add the onion and cook for 3-4 minutes until they start to soften.

10Add the garlic, oregano, paprika, sun dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.

11Next pour in the wine and allow to bubble for 2 minutes,

12Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.

13Add the cream, parmesan an the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.

14Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.

15Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.