Today, we’re going to be making this delicious Tuscan Chicken.

Why You’ll Love This

Packed with flavour, my delicious Tuscan chicken in sundry tomato sauce is rich, creamy, and totally

Ingredients

• chicken breasts
• For the coating:
  • a large egg
  • three tablespoons of plain all-purpose flour
  • a quarter of a teaspoon each of salt
  • a quarter of a teaspoon each of garlic salt
  • half a teaspoon each of black pepper
  • half a teaspoon each of oregano
  • half a teaspoon each of thyme
  • half a teaspoon each of paprika
• two tablespoons of olive oil
• For the sauce:
  • a tablespoon of olive oil
  • a sliced onion
  • two cloves of minced garlic
  • half a teaspoon of oregano
  • one teaspoon of paprika
  • 160g of sun-dried tomatoes
  • a red bell pepper that’s been sliced
  • a tablespoon of tomato puree or paste
  • 90ml or a third of a cup of white wine
  • 240ml or a cup of chicken stock
  • a pinch of salt
  • a pinch of pepper
  • 90ml or a third of a cup of double or heavy cream
  • 50g or half a packed cup of grated parmesan cheese
  • 90g or three cups of baby spinach
• fresh parsley

Instructions

1. We’re starting by preheating the oven to 160c or 320f and then we’re going to coat the chicken breasts.
2. Whisk a large egg in a shallow bowl.
3. In a separate bowl, mix together three tablespoons of plain all-purpose flour, a quarter of a teaspoon each of salt and garlic salt, and half a teaspoon each of black pepper, oregano, thyme, and paprika.
4. Heat two tablespoons of olive oil in a large frying pan on a medium to high heat.
5. Dip the chicken breasts in the egg and then dredging the flour mixture.
6. Place the chicken in the pan and fry on both sides until golden.
7. Now we’re going to take the chicken out of the pan and place on a tray, and then we’ll place in the oven for 10 minutes to finish our cookie while we make the sauce.
8. To make the sauce, we’re going to add a tablespoon of olive oil to the same pan and heat over a medium to high heat.
9. Add a sliced onion and cook for three to four minutes until it starts to soften.
10. Now I did two cloves of minced garlic, half a teaspoon of oregano, one teaspoon of paprika, 160g of sun-dried tomatoes, a red bell pepper that’s been sliced, and a tablespoon of tomato puree or paste.
11. Cook for two minutes, stirring gently.
12. Pour in 90ml or a third of a cup of white wine and allow to bubble for two minutes.
13. Then add in 240ml or a cup of chicken stock and a pinch of salt and pepper.
14. Bring to the boil and then simmer for five minutes.
15. Add in 90ml or a third of a cup of double or heavy cream, 50g or half a packed cup of grated parmesan cheese and 90g or three cups of baby spinach.
16. Stir everything together and cook for a couple of minutes until the spinach starts to wilt.
17. Buy now the chicken should be cooked, then remove the chicken from the oven and add the chicken to the sauce and cook for another couple of minutes.
18. Then top with a sprinkling of fresh parsley.

Cooking Tips

make sure it’s not pink in the middle

Serving Suggestions

Serve this delicious Tuscan chicken with potatoes, pasta or just a big honk of bread to dip into that creamy sauce.

Hope you like the recipe.