Creamy Tuscan Chicken

Packed with flavour, my Tuscan Chicken in Creamy Sun-Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

https://www.youtube.com/watch?v=SPum_xK5618

Ingredients:

• 4 chicken breasts

• 1 large egg

• 3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)

• 1/4 tsp salt

• 1/2 tsp freshly ground black pepper

• 1/2 tsp dried oregano 1/2 tsp dried thyme

• 1/2 tsp dried paprika 1/4 tsp garlic salt

• 3 tbsp olive oil

• 1 brown onion peeled and sliced

• 2 cloves garlic peeled and minced

• 1/2 tsp dried oregano

• 1 tsp paprika

• 1 cup (160g) sun-dried tomatoes I like the bright red one from the deli counter

• 1 red bell pepper de-seeded and sliced

• 1 tbsp tomato puree (paste)

• 1/3 cup (90ml) white wine

• 1 cup (240ml) chicken stock (use bouillon for gluten-free) pinch of salt and pepper

• 1/3 cup (90ml) double (heavy) cream

• 1/2 packed cup (50g) parmesan cheese grated

• 3 packed cups (90g) of fresh baby spinach

• 1 tbsp chopped parsley

Direction:

1. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, mix together flour, salt, pepper, oregano, thyme, paprika, and garlic salt.

2. Dredge the chicken breasts in the egg, and then the flour mixture.

3. Fry in a pan with oil on both sides until golden, then transfer to the oven to finish cooking for 10 minutes while you make the sauce.

4. Soften the chopped onion in the pan with a little oil, then add garlic, oregano, paprika, sun-dried tomatoes, red peppers, and tomato puree. Cook for 2 minutes, then stir in white wine.

5. Add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes, then stir in cream and parmesan. Add the spinach and allow to wilt.

6. Add in the cooked chicken and serve topped with a sprinkling of fresh parsley.

7. Yay for enjoying nice teas that we can look forward to all day!!!