Ingredients

The following ingredients have 4 Servings
  • 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 paprika
  • 1/4 tsp garlic salt
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1 onion (peeled and sliced)
  • 2 cloves garlic (peeled and minced)
  • 1/2 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))
  • 1/3 cup (90ml) white wine
  • 1 cup (240ml) chicken stock ((use bouillon for gluten free))
  • pinch of salt and pepper
  • 1/3 cup (90ml) double (heavy) cream
  • 1/2 packed cup (50g) parmesan cheese (grated)
  • 3 packed cups (90g) fresh baby spinach
  • 1 tbsp chopped parsley

Instruction

  • 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 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.
  • 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 and 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.