Tuscan Chicken in Creamy Sun Dried Tomato Sauce
Dec 13, 2021
TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
Tuscan Chicken in Creamy Sun Dried Tomato Sauce Ingredients:
- 4 chicken breasts
- 1 large egg
- 3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried paprika
- ¼ tsp garlic salt
- 3 tbsp olive oil
- 1 brown onion peeled and sliced
- 2 cloves garlic peeled and minced
- ½ 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)
- ⅓ cup (90ml) white wine
- 1 cup (240 ml) chicken stalk (use bouillon for gluten free)
- Pinch of salt and pepper
- ⅓ cup (90ml) double (heavy) cream
- ½ packed cup (50g) parmesan cheese grated
- 3 packed cups (90g) fresh baby spinach
- 1 tbsp chopped parsley
Tuscan Chicken in Creamy Sun Dried Tomato Sauce Directions:
- Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts
- Whisk the egg lightly in a shallow bowl
- In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt
- Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat
- Dip the chicken breasts in the egg, then dredge in the flour mixture
- Place the chicken in the pan and fry on both sides until golden
- Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce
- Add the remaining oil to the pan and heat on a medium heat
- Add the onion and cook for 3-4 minutes until they start to soften
- Add the garlic, oregano, paprika, sun dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, moving around the pan with a spatula
- Next pour in the wine and allow to bubble for 2 minutes
- Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes
- Add the cream, parmesan an the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts
- Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes
- Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or sauteed potatoes.
- Chef Jim King (VP, Partner & Alliance) & Chef Nicky Corbishley
See other recipes from our teammates -
- Bourbon Bread Pudding Recipe