Tuscan Chicken with Sun-Dried Tomato Sauce

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• 2 chicken breasts

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

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• ½ egg

• bowl

Whisk the egg lightly in a shallow bowl.

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• 1½ tbsp flour (for coating)
• ⅛ tsp salt (for coating)
• ⅛ tsp pepper (for coating)
• ⅛ tsp dried oregano (for coating)
• ¼ tsp dried thyme (for coating)
• ¼ tsp smoked paprika powder (for coating)
• ⅛ 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)

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• 1½ 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.

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

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• 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.

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

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• 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.

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

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• 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.

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• 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.

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• 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.

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• 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.

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• ½ tbsp parsley

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

Enjoy your meal!