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 saute potatoes.
Can I make it gluten free?
Yes! Use gluten free plain (all purpose) flour blend for coating the chicken and replace the stock with bouillon or gluten free chicken stock.
Yes, make the dish, then cool, cover and refrigerate for up to a day.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the spinach and wilt before serving.
Will it freeze?
Yes, cook the dish then, cool, cover and freeze.Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need to add a splash of cream. Add the spinach and wilt before serving.
I like to cook an extra chicken breast with this dish, then shred/chop the chicken and serve with a salad for lunch the next day. Way tastier than plain chicken.
In order to make this Tuscan Chicken recipe you will need: