Creamy Tuscan Chicken with Sun-Dried Tomatoes

Ingredients

• 4 chicken breasts
• 1 large egg
• 3 tbsp plain (all-purpose) flour (replace with gluten-free flour blend if needed)
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1/4 tsp garlic salt
• 2 tbsp olive oil
• 1 tbsp olive oil
• 1 onion (peeled and sliced)
• 2 cloves garlic (peeled and minced)
• 1 tsp paprika
• 160 g (1 cup) 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 for US)
• 90 ml (1/3 cup) white wine
• 240 ml (1 cup) chicken stock (use bouillon for gluten-free)
• pinch salt and pepper
• 90 ml (1/3 cup) double (heavy) cream
• 50 g (1/2 cup) parmesan cheese (grated)
• 90 g (3 packed cups) fresh baby spinach
• 1 tbsp chopped parsley

Method

1. Preheat oven to 160°C (320°F). Whisk a large egg in a shallow bowl.
2. Mix together 3 tbsp plain all-purpose flour, 1/4 tsp salt, 1/4 tsp garlic salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp dried paprika.
3. Dip chicken breasts in the egg, then dredge in the flour mixture.
4. Heat 2 tbsp olive oil in a large frying pan over medium-high heat.
5. Cook chicken breasts until golden on both sides, then remove and place on a tray.
6. Bake in the oven for 10 minutes to finish cooking.
7. In the same pan, heat 1 tbsp olive oil over medium-high heat.
8. Add sliced onion and cook for 3-4 minutes until softened.
9. Add minced garlic, 1/2 tsp dried oregano, 1 tsp paprika, sun-dried tomatoes, sliced red bell pepper, and 1 tbsp tomato puree; cook for 2 minutes.
10. Pour in 90 ml white wine and bubble for 2 minutes.
11. Add 240 ml chicken stock and a pinch of salt and pepper; bring to a boil and simmer for 5 minutes.
12. Stir in 90 ml heavy cream, 50 g grated parmesan, and 90 g baby spinach; cook until spinach wilts.
13. Add cooked chicken to the sauce and cook for another 2 minutes.
14. Top with chopped parsley and serve.