Tuscan Chicken with Sun-Dried Tomato Sauce
2 bowls, frying pan, ovenproof pan, spatula
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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
Whisk the egg lightly in a shallow bowl.
Step 3/ 14
- 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)
In a separate bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic powder (or garlic salt)
Step 4/ 14
- 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.
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
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.
Enjoy your meal!