Tuscan Creamy Chicken

Charmaine Lu -
  • 2 tbsp flour
  • 1 tbsp smoked paprika
  • 2 tsp oregano
  • 4 chicken breasts, skin-on
  • 80g chopped sundried tomatoes
  • 1 tbsp oil from the tomato jar
  • 4 crushed garlic cloves
  • 125ml white wine
  • 250ml chicken stock
  • 200g spinach
  • 150ml double cream
  • 75g parmesan
  • Chopped parsley and cooked rice, to serve
  • Toss the chicken breasts in a mixture of the flour, oregano and paprika, then heat the oil in a frying pan and cook the breasts - skin-side down - for 5 mins, then flip and cook for 5 mins on the other side. Set aside.
  • Scatter in the garlic and tomatoes and cook for 1 min, then add the wine and bubble for 4 mins. Return the chicken to the pan, pour in the stock and simmer for 5 mins, then add the spinach and cook for 8 mins more. Pour in the cream and half the parmesan, season well, and cook for 2 mins. Serve with a heap of rice and plenty of scattered parsley, plus the rest of the parmesan sprinkled on top.
30 mins
4 serving