Creamy Tuscan Chicken

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Preheat the oven to 160°C/320°F (fan). Trim any fat from the chicken breasts.
2. Beat the egg lightly in a shallow bowl.
3. In another shallow bowl, mix the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
4. Heat 2 tbsp olive oil in a large frying pan over medium-high heat.
5. Dip the chicken in the egg, then coat it in the flour mixture.
6. Fry the chicken on both sides until golden.
7. Move the chicken to a tray and bake for 10 minutes to finish cooking while you make the sauce.
8. Heat 1 tbsp olive oil in the same pan over medium heat.
9. Add the onion and cook for 3 to 4 minutes until it starts to soften.
10. Add the garlic, oregano, paprika, sun-dried tomatoes, red pepper and tomato purée. Cook for 2 minutes, stirring constantly.
11. Pour in the wine and let it bubble for 2 minutes.
12. Add the chicken stock, salt and pepper. Bring to the boil, then simmer for 5 minutes.
13. Stir in the cream, parmesan and spinach. Cook for a couple of minutes until the spinach wilts.
14. Take the chicken out of the oven and check it is cooked: a knife inserted into the thickest piece should show no pink. Add it to the sauce and cook for another couple of minutes.
15. Sprinkle with chopped parsley to serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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