Tuscan Chicken in Creamy Sun Dried Tomato Sauce

Ingredients

• 4 pieces 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 piece brown onion — peeled and sliced
• 2 cloves garlic — peeled and minced
• ½ tsp dried oregano
• 1 tsp paprika
• 1 cup sun dried tomatoes — I like the bright red one from the deli counter
• 1 piece red bell pepper — de-seeded and sliced
• 1 tbsp tomato puree — or paste
• ⅓ cup white wine
• 1 cup chicken stock — use bouillon for gluten free
• pinch salt and pepper
• ⅓ cup double (heavy) cream
• ½ cup parmesan cheese — grated
• 3 cups fresh baby spinach
• 1 tbsp parsley — chopped

Steps

1. 1

   Preheat the oven to 160°C (320°F).

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2. 2

   Whisk a large egg in a shallow bowl.

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3. 3

   In a separate bowl, mix together the flour, salt, garlic salt, black pepper, oregano, thyme, and paprika.

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4. 4

   Heat 2 tablespoons of olive oil in a large frying pan over medium to high heat.

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5. 5

   Dip the chicken breasts in the egg, then dredge in the flour mixture.

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6. 6

   Place the chicken in the pan and fry on both sides until golden.

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7. 7

   Remove the chicken from the pan and place on a tray, then put it in the oven for 10 minutes to finish cooking while you make the sauce.

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8. 8

   In the same pan, add 1 tablespoon of olive oil and heat over medium to high heat.

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9. 9

   Add the sliced onion and cook for 3 to 4 minutes until they start to soften.

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10. 10

    Add the minced garlic, oregano, paprika, sun-dried tomatoes, sliced red bell pepper, and tomato puree. Cook for 2 minutes, stirring gently.

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11. 11

    Pour in the white wine and allow to bubble for 2 minutes.

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12. 12

    Add the chicken stock and a pinch of salt and pepper. Bring to a boil, then simmer for 5 minutes.

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13. 13

    Stir in the heavy cream, grated Parmesan cheese, and baby spinach. Cook for a couple of minutes until the spinach starts to wilt.

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14. 14

    Check that the chicken is cooked through, then remove it from the oven and add it to the sauce. Cook for another couple of minutes.

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15. 15

    Top with chopped parsley and serve with potatoes, pasta, or bread.

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