INGREDIENTS
4 chicken breasts
1 large egg1 large egg
3 tbsp plain - all-purpose flour (replace with gluten-free flour blend if needed)3 tbsp plain - all-purpose flour (replace with gluten-free flour blend if needed)
1/4 tsp salt1/4 tsp salt
1/2 tsp freshly ground black pepper1/2 tsp freshly ground black pepper
1/2 tsp dried oregano1/2 tsp dried oregano
1/2 tsp dried thyme1/2 tsp dried thyme
1/2 tsp dried paprika1/2 tsp dried paprika
1/4 tsp garlic salt1/4 tsp garlic salt
3 tbsp olive oil3 tbsp olive oil
1 brown onion - peeled and sliced1 brown onion - peeled and sliced
2 cloves garlic peeled and minced2 cloves garlic peeled and minced
1/2 tsp dried oregano1/2 tsp dried oregano
1 tsp paprika1 tsp paprika
1 cup (160g) sun-dried tomatoes - I like the bright red one from the deli counter1 cup (160g) sun-dried tomatoes - I like the bright red one from the deli counter
1 red bell pepper - de-seeded and sliced1 red bell pepper - de-seeded and sliced
1 tbsp tomato puree - (paste)1 tbsp tomato puree - (paste)
1/3 cup (90ml) white wine1/3 cup (90ml) white wine
1 cup (240ml) chicken stock - (use bouillon for gluten-free)1 cup (240ml) chicken stock - (use bouillon for gluten-free)
pinch of salt and pepper pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese - grated1/2 packed cup (50g) parmesan cheese - grated
3 packed cups (90g) fresh baby spinach3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley1 tbsp chopped parsley
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 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 remaining oil to the pan and heat on 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 peppers, and tomato puree. 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, courgette (zoodles), rice or saute potatoes.