Prep Time: 15 minutes.   Cook time 20 -25 minutes.

Servings: 4

A Word From The Cook

Restaurant worthy dish for sure.   Make sure you serve a baguette with this dish as you want to dip in the sauce.

Ingredients

Chicken:

• 2 Chicken Breasts (skinless / boneless).  I like to cut them in half and pound them out for ease of cooking and serving.
• 1 egg,  beaten
• 1/2 Cup Flour (I use Bobs G.F. flour)
• 1/4 Cup Parmesan Cheese (grated)
• 4-5 grinds of salt
• 5-6 grinds of pepper
• 1 Tsp Smoked Paprika
• 1 Tsp dried Oregano
• 1/2 Tsp dried Thyme
• 1 Tbsp Oil for frying

Sauce

• 2 Shallots finely chopped
• 2 Cloves Garlic (minced)
• 1 Cup Sun-dried Tomatoes (drained and choppped)
• 1 Tsp Tomato Paste
• 1 Cup Heavy Cream
• 1/2 Cup Parmesan Cheese (grated)
• 1 1/2 Cup Chicken Stock
• 2 Cups Baby Spinach (packed)
• Pasta of Choice (I use G.F. options)
• Salt and Pepper to taste

Instructions

1. Cut the Chicken breasts in half and pound out slightly.
2. Beat the egg for dipping.
3. Mix together flour, parmesan, salt, pepper, paprika, oregano, thyme.
4. Dip the Chicken in the egg and then dredge in the flour / cheese mixture.
5. Heat the oil in a large skillet,   Add the chicken and cook on Medium until browned on both sides (about 8-10 minutes per side).
6. Remove Chicken and set aside.
7. In the same skillet add a bit more oil and add the Shallots.   Sauté until slightly translucent (about 2-3 minitues).    Add the garlic and sun-dried tomatoes and continue to sauté for another 2-3 minitues.
8. Add the cream and chicken stock and let it simmer for about 5 minutes to allow the sauce to thicken.
9. Add the baby Spinach and allow to wilt (2 -3 mintues).
10. Place the chicken back in the sauce and let simmer for 3-4 minutes to re-heat.
11. Serve over pasta of choice.