Step 1/14
Preheat the oven to 160C / 320F. Trim the chicken breasts and remove any fatty parts.
Step 2/14
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)
In a separate bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic powder (or garlic salt)
Step 4/14
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
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
- 1 onion
- 2 cloves garlic
- 1 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
- 90 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
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
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
Serve it topped with a sprinkling of chopped parsley and your choice of sides.