Tuscan Chicken in Creamy Sun Dried Tomato Sauce

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.

Step 5

Dip the chicken breasts in the egg, then dredge in the flour mixture.

Step 6

Place the chicken in the pan and fry on both sides until golden.

Step 7

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 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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

Step 14

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 with the sauce and cook for another couple of minutes.

Step 15

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