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Export 19 ingredients for grocery delivery
Step 1
Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
Step 2
Whisk the egg lightly in a shallow bowl.
Step 3
In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
Step 4
Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the chicken breasts in the egg, then dredge in the flour mixture.
Step 5
Place the chicken in the pan and fry on both sides until golden.
Step 6
Take 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.
Step 7
Add the remaining oil to the pan and heat on a medium heat.
Step 8
Add the onion and cook for 3-4 minutes until they start to soften.
Step 9
Add the garlic, oregano, paprika, sun dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine.
Step 10
Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
Step 11
Stir the cream and parmesan, then remove 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.
Step 12
Add the spinach to the sauce and stir to cover the spinach in the sauce. Cook for a further 3-4 minutes until the spinach wilts.
Step 13
Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
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