TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

I can’t get enough of creamy, tangy sauces right now. Indulgent and lip-smackingly tasty, and although a little calorific, there are still of loads of nutritous goodies in there. So I’m good with that.

Besides, this is one of those dinners you can serve with courgetti, where you don’t really taste the courgetti, because it’s covered in sauce.

Not that I’ve got a thing against courgetti. But come on, it’s not pasta is it.

Speaking of nutrition, did I tell you about the diet challenge we’ve started?

We’ve had a few sneaky peaks of the sunshine to come in the summer with one or two glorious days in the garden. That’s totally spurred us into action to lose a few pounds before real Summer 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
• UK (metric) - **Convert to US Measures**

Instructions
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 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.

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 and red peppers. Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine.

Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.

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.

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.

Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.

for complete instructions please clikck : https://www.kitchensanctuary.com/tuscan-chicken/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=343269612_10676860_27004

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