Creamy Tuscan Chicken with Sun-Dried Tomato Sauce

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Ingredients

• 4 chicken breasts
• 1 large egg
• 3 tablespoons plain all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon olive oil (for sauce)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon oregano
• 1 teaspoon paprika
• 160 grams (1 cup) sun-dried tomatoes
• 1 red bell pepper, sliced
• 1 tablespoon tomato puree or paste
• 90 ml (1/3 cup) white wine
• 240 ml (1 cup) chicken stock
• Salt and pepper to taste
• 90 ml (1/3 cup) double or heavy cream
• 50 grams (1/2 cup) grated Parmesan cheese
• 90 grams (3 cups) baby spinach
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 160°C (320°F).
2. Whisk the egg in a shallow bowl. In a separate bowl, mix flour, salt, garlic salt, black pepper, oregano, thyme, and paprika.
3. Heat 2 tablespoons of olive oil in a large frying pan. Dip chicken breasts in egg, coat with flour mixture, and fry until golden on both sides. Transfer to a tray and bake for 10 minutes.
4. In the same pan, add 1 tablespoon of olive oil. Sauté onion until softened, then add garlic, oregano, paprika, sun-dried tomatoes, bell pepper, and tomato puree. Cook for 2 minutes.
5. Pour in white wine, let it bubble for 2 minutes, then add chicken stock, salt, and pepper. Bring to a boil, then simmer for 5 minutes.
6. Add cream, Parmesan cheese, and spinach. Cook until spinach wilts.
7. Remove chicken from the oven, add to the sauce, and cook for a few more minutes. Top with parsley.
8. Serve the Tuscan chicken with potatoes, pasta, or bread.

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