Tuscan Chicken In Creamy Sun Dried Tomato Sauce

Crowded with variety, my Tuscan Chickenhearted in Creamy Sun Dried Herb Sauce is the supreme wuss dinner. Couple with food, potatoes or virtuous a big hunk of simoleons to dip into that creamy sauce.

Chicken breasts in pan with sundried creamy herb sauce, vegetable and peppers.Spend

I can't get enough of creamy, tangy sauces honourable now. Lax and lip-smackingly tasteful, and though a soft calorific, there are soothe of loads of nutritous goodies in there. So I'm ripe with that.

Also, this is one of those dinners you can service with courgetti, where you don't real perceptiveness the courgetti, because it's canopied in sauce.

Not that I've got a statement against courgetti. But get on, it's not food is it.

Talking of nutrition, did I recite you near the fasting repugn we've started?

We've had a few underhanded peaks of the sun to rise in the summer with one or two splendid days in the garden. That's totally spurred us into production to lose a few pounds before historical Season hits.

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 dried paprika
• 1/4 tsp garlic salt
• 2 tbsp olive oil
• 1 brown onion peeled and sliced
• 2 cloves garlic peeled and minced
• 1/2 tsp dried oregano
• 1 tsp paprika
• 160 g sun dried tomatoes I like the bright red one from the deli counter
• 1 red bell pepper de-seeded and sliced
• 90 ml white wine
• 120 ml chicken stock (use bouillon for gluten free)
• pinch of salt and pepper
• 90 ml double heavy cream
• 50 g parmesan cheese grated
• 90 g fresh baby spinach
• 1 tbsp chopped parsley

Instructions

1. Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
2. Whisk the egg lightly in a shallow bowl.
3. In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
4. Heat 1 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.
5. Place the chicken in the pan and fry on both sides until golden.
6. 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.
7. Add the remaining oil to the pan and heat on a medium heat.
8. Add the onion and cook for 3-4 minutes until they start to soften.
9. Add the garlic, oregano, paprika, sun dried tomatoes and red peppers. Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine.
10. Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
11. Stir the cream and parmesan, then 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.
12. Add the spinach to the sauce and stir to cover the spinach in the sauce. Cook for a further 3-4 minutes until the spinach wilts.
13. Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.

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