Tuscan Chicken with Sun-Dried Tomato Sauce
2 bowls, frying pan, ovenproof pan, spatula
- 2 chicken breasts
Preheat the oven to 160C / 320F. Trim the chicken breasts and remove any fatty parts.
- ½ egg
Whisk the egg lightly in a shallow bowl.
- 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)
- 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.
Place the chicken in the pan and fry on both sides until golden.
- 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.
Add the remaining oil (1 tbsp) to the pan and heat on a medium heat.
- 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.
Add the sliced onion and cook for 3-4 minutes until it starts to soften.
- 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.
- 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.
- 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.
- 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.
- ½ tbsp parsley
Serve it topped with a sprinkling of chopped parsley and your choice of sides.