Creamy Tuscan Chicken
▶Note: The oven temperature I stated in the video of 400 F is incorrect. It needs to be 320 F.👍
Creamy Tuscan Chicken
Serving for 4 to 6
Ingredients
2 large egg
6 tbsp plain – all-purpose flour or gluten free flour
1/2 tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried paprika
1/2 tsp garlic salt
6 tbsp olive oil
1 onion – peeled and sliced
2 cloves garlic minced
1 tsp dried oregano
1 tsp paprika
1 cup sun dried tomatoes
1 red bell pepper – sliced
2 tbsp tomato paste
1/2 cup white wine
1 1/2 cup chicken stock
pinch of salt and pepper
1/2 cup (90ml) double (heavy) cream
3/4 cup Parmesan cheese – grated
3 packed cups baby spinach
INSTRUCTIONS
1. Preheat the oven to 320 F.
2. Whisk the eggs lightly in a shallow bowl.
3. In a different bowl mix together the salt, pepper, oregano, thyme, paprika and garlic salt and flour
4. Dip the chicken breasts in the egg, then dredge in the flour mixture.
5. Heat 2 tbsp of the olive oil in a large skillet on a medium-to-high heat.
6. Place the chicken in the pan and fry on both sides until golden.
7. Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking while you make the sauce.
8. Add the remaining oil to the pan and heat on a medium heat.
9. Add the onion and cook for 3-4 minutes.
10. Add the garlic, oregano, paprika, sun dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine.
11. Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
12. Stir the cream and Parmesan, then remove the chicken from the oven. Check if it's done (it should no longer be pink) and place in the skillet.
13.Add the spinach to the sauce and stir to cover the spinach in the sauce. Cook for a another 3-4 minutes until the spinach wilts.
14. Tastes great with rice or pasta.....enjoy!