Tuscan Chicken
A great chicken dish that is not only colorful and beautiful but so much flavor, you'll want that second helping. This is also great made with a side of mashed potatoes or over some rice or pasta and don't forget some bread for all that sauce! Enjoy!
Equipment
- 1 large skillet
Ingredients
- 4 Chicken Breasts boneless and skinless
- 3 Tablespoons Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Garlic Salt
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Black Pepper
- 1 Egg
- 3 -4 Tablespoons Olive Oil
- 1 Medium Yellow Onion
- 1 Red Bell Pepper
- 1 Tablespoon Tomato Paste
- Salt and Pepper
- 1/2 Cup Heavy Cream
- 1/3 Cup White Wine optional
- 1/2 Cup Parmesan Cheese
- 3 Cups Fresh Baby Spinach
- Fresh Parsley
Instructions
- 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 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.
- Add the 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 pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
- 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 and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
- Serve topped with a sprinkling of fresh parsley.
Video
Notes
This would be great served over a bed of pasta.