30 Aug Tuscan Parmesan Chicken
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
- Cut the Chicken breasts in half and pound out slightly.
- Beat the egg for dipping.
- Mix together flour, parmesan, salt, pepper, paprika, oregano, thyme.
- Dip the Chicken in the egg and then dredge in the flour / cheese mixture.
- 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).
- Remove Chicken and set aside.
- 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.
- Add the cream and chicken stock and let it simmer for about 5 minutes to allow the sauce to thicken.
- Add the baby Spinach and allow to wilt (2 -3 mintues).
- Place the chicken back in the sauce and let simmer for 3-4 minutes to re-heat.
- Serve over pasta of choice.
Shirley Pipkins
Posted at 23:38h, 05 SeptemberAbsolutely delicious! So much better than a similar meal served at restaurants.
Ken
Posted at 12:09h, 06 SeptemberThanks Shirley, glad you enjoyed this one.