Tuscan Chicken with Sun-Dried Tomato Sauce

Based on 2 ratings

Difficulty

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

Ingredients

Servings:-4+
chicken breasts
egg
3 tbsp flour (for coating)
¼ tsp salt (for coating)
⅓ tsp pepper (for coating)
⅓ tsp dried oregano (for coating)
½ tsp dried thyme (for coating)
½ tsp smoked paprika powder (for coating)
¼ tsp garlic powder (for coating)
3 tbsp olive oil
onion
2 cloves garlic
160 g jarred sun-dried tomatoes
½ tsp dried oregano
1 tsp smoked paprika powder
red bell pepper
1 tbsp tomato purée (passata)
90 ml white wine
240 ml chicken stock
90 ml double cream
50 g Parmesan cheese (grated)
100 g baby spinach
1 tbsp parsley

Utensils

  • 2 bowls
  • frying pan
  • ovenproof pan
  • spatula
  • Step 1/14

    • chicken breasts

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

  • Step 2/14

    • egg
    • bowl

    Whisk the egg lightly in a shallow bowl.

  • Step 3/14

    • 3 tbsp flour (for coating)
    • ¼ tsp salt (for coating)
    • ⅓ tsp pepper (for coating)
    • ⅓ tsp dried oregano (for coating)
    • ½ tsp dried thyme (for coating)
    • ½ tsp smoked paprika powder (for coating)
    • ¼ 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

    • 3 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

    • onion
    • 2 cloves garlic
    • 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

    • 160 g jarred sun-dried tomatoes
    • ½ tsp dried oregano
    • 1 tsp smoked paprika powder
    • 1 tbsp tomato purée (passata)
    • 90 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

    • 240 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

    • 90 ml double cream
    • 50 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

    • 100 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

    • 1 tbsp parsley

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

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