Tuscan Chicken
Creamy Tuscan chicken for 4: egg-dredged chicken in a sun-dried tomato, red pepper, and spinach cream sauce with white wine and parmesan. Best over penne; if you are not having pasta, a loaf of homemade bread is perfect for dipping in the sauce. About 40 minutes on the hob—no oven finish; ingredients follow Kitchen Sanctuary Tuscan chicken.
Product list ingredients
- chicken
- eggs
- onions
- garlic
- bell peppers
- spinach
- sun dried tomatoes
- parmesan
- heavy cream
- pasta
- flour
- parsley
- oregano
- thyme
- paprika
- tomato paste
- chicken stock
- white wine
Ingredients
Chicken:
- •FOR THE CHICKEN — 4 chicken breasts, trimmed
- •1 large egg, lightly beaten
- •3 tbsp plain (all-purpose) flour
- •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
Sauce:
- •FOR THE SAUCE — 1 tbsp olive oil
- •1 onion, peeled and sliced
- •2 garlic cloves, peeled and minced
- •1/2 tsp dried oregano
- •1 tsp paprika
- •160g sun-dried tomatoes
- •1 red bell pepper, deseeded and sliced
- •1 tbsp tomato puree (paste in the US)
- •90ml (1/3 cup) dry white wine
- •240ml (1 cup) chicken stock
- •Pinch of salt and pepper
- •90ml (1/3 cup) heavy (double) cream
- •50g (about 1/2 cup) parmesan, grated
- •90g (about 3 packed cups) fresh baby spinach
- •1 tbsp chopped fresh parsley
- •400g penne pasta
- •Extra parmesan, to finish
Directions
Chicken:
Pat the chicken dry. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, mix the flour, salt, pepper, oregano, thyme, paprika, and garlic salt.
Heat 2 tbsp olive oil in a large frying pan on medium-high. Dip each chicken breast in the egg, then dredge in the flour mixture. Fry on both sides until well browned (the centers can still be slightly underdone). Transfer the chicken to a plate and set aside while you make the sauce in the same pan.
Sauce:
Add 1 tbsp olive oil to the pan on medium heat. Cook the onion 3–4 minutes until it starts to soften. Add the garlic, oregano, paprika, sun-dried tomatoes, red pepper, and tomato puree; cook about 2 minutes, stirring. Pour in the wine and let it bubble about 2 minutes. Add the chicken stock with a pinch of salt and pepper; bring to the boil, then simmer 5 minutes.
Stir in the cream, parmesan, and spinach until the spinach wilts. Return the chicken and any juices to the pan, spoon sauce over, and simmer gently with a lid until the chicken is cooked through (no pink in the thickest part). Cook the penne until al dente, then toss with the chicken and sauce. Serve topped with parsley and extra parmesan.
Photos from the process.
