How To Cook Creamy Tuscan Chicken Recipe With Sun Dried Tomatoes - Glen And Friends Cooking
Why is it called Tuscan Chicken... this probably isn't a recipe that has ever been made in Tuscany, but in North American cooking this type of chicken recipe is pretty much always called creamy tuscan chicken. Sometimes you use chicken thighs, sometime chicken breasts, pretty much always some type of cream sauce with or without tomatoes, spinach or cheese... This time I breaded and pan fried the chicken breasts before smothering the chicken breasts with the creamy sun dried tomato sauce.

Ingredients:
4 chicken breasts
2 large eggs
45 mL (3 Tbsp) flour (or more as needed)
1 mL (1/4 tsp) salt
2 mL (1/2 tsp) freshly ground black pepper
2 mL (1/2 tsp) dried oregano
2 mL (1/2 tsp) dried thyme
2 mL (1/2 tsp) dried paprika
Oil for frying
1 medium onion, sliced
1 bell pepper, sliced
45 mL (3 Tbsp) tomato paste
2 cloves garlic, minced
2 mL (1/2 tsp) dried oregano
5 mL (1 tsp) paprika
250 mL (1 cup) white wine
250 mL (1 cup) chicken stock
125 mL (1/2 cup) sun dried tomatoes, chopped
Salt and pepper to taste
Parmesan cheese, grated
125 mL (½ cup) 35% whipping cream
Bunch baby spinach


Method:
Preheat the oven to 180ºC (350ºF).
Whisk the eggs in a pie plate.
In another pie plate, mix the flour, salt, pepper, oregano, thyme, and paprika.
Dredge the chicken breasts in the flour, then coat in the egg, then back in the flour.
Heat some oil in a large frying pan, and brown the chicken on all sides.
Transfer the browned chicken to a baking sheet and finish cooking in the oven.
Then in the same pan sauté the onion and pepper until soft.
Add the tomato paste and the garlic and sauté a minute or two longer.
Stir in the oregano and paprika, then add the wine.
Cook until the wine has reduced by half, then add the sun dried tomatoes and chicken stock.
simmer the sauce slowly, while waiting for the chicken to cook through.
When the chicken is cooked, grate some parmesan cheese into the sauce, and stir in the cream.
Add the chicken to the pan, toss on the spinach and cover on a low simmer until spinach is wilted.
Adjust seasoning with salt and pepper.

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