I can’t get enough of creamy, tangy sauces right now. Indulgent and lip-smackingly tasty, and although a little calorific, there are still loads of nutritious 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 (note the bowl of pasta in the corner of this photo).
📋 What do we need?
👨🍳 How to make Tuscan Chicken
Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, mix together flour, salt, pepper, oregano, thyme, paprika and garlic salt.Dredge the chicken breasts in the egg, and then the flour mixture.Fry in a pan with oil on both sides until golden, then transfer to the oven to finish cooking for 10 minutes while you make the sauce.Soften chopped onion in the pan with a little oil, then add garlic, oregano, paprika, sun-dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, then stir in white wine.
Add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes, then stir in cream and parmesan. Add the spinach and allow to wilt.Add in the cooked chicken and serve topped with a sprinkling of fresh parsley.
Yay to enjoying nice teas that we can look forward to all day!!!
🍽️ What to serve it with
🍗 More creamy chicken recipes:
📺 Watch how to make it
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