Tuscan Chicken with Sun-Dried Tomato Sauce

Tuscan Chicken with Sun-Dried Tomato Sauce

Based on 2 ratings

"Packed with flavour, this Tuscan-style chicken has a creamy sun-dried tomato sauce. Serve it with pasta, potatoes or just a big chunk of bread to dip into the sauce. You can replace the flour with gluten-free flour and the chicken stock with bouillon for gluten-free option."

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
chicken breasts
½
egg
tbsp
flour (for coating)
tsp
salt (for coating)
tsp
pepper (for coating)
tsp
dried oregano (for coating)
¼ tsp
dried thyme (for coating)
¼ tsp
smoked paprika powder (for coating)
tsp
garlic powder (for coating)
tbsp
olive oil
½
onion
1 cloves
garlic
80 g
jarred sun-dried tomatoes
¼ tsp
dried oregano
½ tsp
smoked paprika powder
½
red bell pepper
½ tbsp
tomato purée (passata)
45 ml
white wine
120 ml
chicken stock
45 ml
double cream
25 g
Parmesan cheese (grated)
50 g
baby spinach
½ tbsp
parsley

Utensils

2 bowls, frying pan, ovenproof pan, spatula

  • Step 1/14

    • 2 chicken breasts

    Preheat the oven to 160C / 320F. Trim the chicken breasts and remove any fatty parts.

  • Step 2/14

    • ½ egg
    • bowl

    Whisk the egg lightly in a shallow bowl.

  • Step 3/14

    • tbsp flour (for coating)
    • tsp salt (for coating)
    • tsp pepper (for coating)
    • tsp dried oregano (for coating)
    • ¼ tsp dried thyme (for coating)
    • ¼ tsp smoked paprika powder (for coating)
    • tsp garlic powder (for coating)
    • bowl

    In a separate bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic powder (or garlic salt)

  • Step 4/14

    • tbsp olive oil
    • frying pan

    Heat 2 tbsp (of the 3) of olive oil in a large frying pan (or large sauce or even a large skillet) on a medium-high heat. Dip the chicken breasts in the egg, then dredge in the flour mixture until they are all fully coated.

  • Step 5/14

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

  • Step 6/14

    • ovenproof pan

    Take 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 7/14

    Add the remaining oil (1 tbsp) to the pan and heat on a medium heat.

  • Step 8/14

    • ½ onion
    • 1 cloves garlic
    • ½ red bell pepper

    Peel and slice the onion and peel then mince the garlic cloves. Slice and de seed the pepper and cut into strips.

  • Step 9/14

    Add the sliced onion and cook for 3-4 minutes until it starts to soften.

  • Step 10/14

    • 80 g jarred sun-dried tomatoes
    • ¼ tsp dried oregano
    • ½ tsp smoked paprika powder
    • ½ tbsp tomato purée (passata)
    • 45 ml white wine
    • spatula

    Add the minced garlic, dried oregano, paprika, sun-dried tomatoes (not the oil), sliced red pepper and tomato purée. Cook for about 2 minutes, moving it around with a spatula until it’s all combined. Then add the wine.

  • Step 11/14

    • 120 ml chicken stock

    Allow it to bubble for a couple of minutes, then add the chicken stock, salt and pepper. Bring to the boil then reduce to a simmer for 5 minutes.

  • Step 12/14

    • 45 ml double cream
    • 25 g Parmesan cheese (grated)

    Stir in the cream and Parmesan, then remove the chicken from the oven (check that it’s cooked by putting a knife into the thickest part and check it’s not still pink). If done, place them in the pan with the sauce.

  • Step 13/14

    • 50 g baby spinach

    Add the spinach to the sauce and stir to cover the spinach in the sauce. Cook for a further 3-4 minutes or until the spinach has wilted.

  • Step 14/14

    • ½ tbsp parsley

    Serve it topped with a sprinkling of chopped parsley and your choice of sides.

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