Words & Brush Recipe Corner: Creamy Tuscan Chicken

 

Creamy Tuscan Chicken

 Apr 20, 2020 · Modified: Oct 22, 2021 by Nicky Corbishley, Kitchen Sanctuary

https://www.kitchensanctuary.com/tuscan-chicken/

Packed with flavour, my Tuscan Chicken in Creamy Sun-Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

PREP TIME 15 minutes, COOK TIME 25 minutes, TOTAL TIME 40 minutes 

Ingredients 

For the Chicken

• ▢4 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 paprika
• ▢¼ tsp garlic salt
• ▢2 tbsp olive oil

For the Sauce

• ▢1 tbsp olive oil
• ▢1 onion - peeled and sliced
• ▢2 cloves garlic - peeled and minced
• ▢½ tsp dried oregano
• ▢1 tsp paprika
• ▢1 cup (160g) sun dried tomatoes - I like the bright red one from the deli counter
• ▢1 red bell pepper - de-seeded and sliced
• ▢1 tbsp tomato puree - (paste)
• ▢⅓ cup (90ml) white wine
• ▢1 cup (240ml) chicken stock - (use bouillon for gluten free)
• ▢pinch of salt and pepper
• ▢⅓ cup (90ml) double (heavy) cream
• ▢½ packed cup (50g) parmesan cheese - grated
• ▢3 packed cups (90g) fresh baby spinach
• ▢1 tbsp chopped parsley

Directions 

• Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
  4 chicken breasts
• Whisk the egg lightly in a shallow bowl.
  1 large egg
• In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
  3 tbsp plain,¼ tsp salt,½ tsp freshly ground black pepper,½ tsp dried oregano,½ tsp dried thyme,½ tsp paprika,¼ tsp garlic salt
• Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
  2 tbsp olive oil
• 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 oil to the pan and heat on a medium heat.
  1 tbsp olive oil
• Add the onion and cook for 3-4 minutes until they start to soften.
  1 onion
• Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
  2 cloves garlic,½ tsp dried oregano,1 tsp paprika,1 cup (160g) sun dried tomatoes,1 red bell pepper,1 tbsp tomato puree
• Next pour in the wine and allow to bubble for 2 minutes,
  ⅓ cup (90ml) white wine
• Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
  1 cup (240ml) chicken stock,pinch of salt and pepper
• Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
  ⅓ cup (90ml) double (heavy) cream,½ packed cup (50g) parmesan cheese,3 packed cups (90g) fresh baby spinach
• 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.
  1 tbsp chopped parsley

For more directions watch the video

ENJOY!

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