Italian cuisine

Easy

Tuscan Chicken

Name: Tuscan Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 Pieces 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 rosemary; 1 tsp. Dried paprika; 1/4 tsp. Garlic salt; 3 tbsp. Olive oil; 1 Large Brown onion - peeled and sliced julienne; 2 Cloves Garlic peeled and minced; 1/2 tsp. Dried oregano; 1 tsp. Paprika; 1 cup Sun-dried tomatoes; 1 Large Red bell pepper - deseeded and sliced julienne; 1 tbsp. Tomato paste; 1/3 cup White wine; 1 cup Chicken stock - (use bouillon for gluten-free); A pinch of salt and pepper; 1/3 cup Heavy cream; 1/2 cup Parmesan cheese grated (packed cup); 3 cup Fresh baby spinach (packed cups); 1 tbsp. Chopped parsley

Tuscan Chicken in a spicy garlic sauce is a tasty, flavorful, and healthy dish. With spinach and sun-dried tomatoes, it is a perfect Keto dinner. Worth trying!

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 25 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

4 Pieces 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 rosemary
1 tsp. Dried paprika
1/4 tsp. Garlic salt
3 tbsp. Olive oil
1 Large Brown onion - peeled and sliced julienne
2 Cloves Garlic peeled and minced
1/2 tsp. Dried oregano
1 tsp. Paprika
1 cup Sun-dried tomatoes
1 Large Red bell pepper - deseeded and sliced julienne
1 tbsp. Tomato paste
1/3 cup White wine
1 cup Chicken stock - (use bouillon for gluten-free)
A pinch of salt and pepper
1/3 cup Heavy cream
1/2 cup Parmesan cheese grated (packed cup)
3 cup Fresh baby spinach (packed cups)
1 tbsp. Chopped parsley

Directions:

Preheat the oven to 320 °F/160 °C. 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, pepper, oregano, rosemary, paprika, and garlic salt.

Heat 2 tbsp of the olive oil in a large frying pan or cast-iron skillet on 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 it on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce. In no more than 10 minutes, you will finish cooking the breasts in the sauce at the end.

Add the remaining oil to the pan and heat on medium heat add garlic and the onion and cook for 3-4 minutes until they start to soften.

Add the oregano, paprika, sun-dried tomatoes, red peppers, 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, and then add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.

Add the cream, parmesan, and spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.

Remove the chicken from the oven and place it in the pan with the sauce and cook for another 4 minutes (flip halfway through). You can check doneness by making a small incision on the thickest part of the breast, there should be no pink meat. Or use a thermometer in the middle of the thickest part and check that you reached the safe temperature of 165 °F/73 °C.

Serve topped with a sprinkling of fresh parsley.