Tuscan chicken recipe | Good Food

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2 tbsp plain flour
1 tbsp smoked paprika
2 tsp oregano
4 skin-on chicken breasts
80g sundried tomatoes
chopped, plus 1 tbsp oil from the jar (or use olive oil)
4 garlic cloves
finely grated or crushed
125ml white wine
250ml chicken stock
200g spinach
150ml double cream
75g grated parmesan
cooked rice
to serve
small handful of parsley
chopped

Method

step 1
Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.
step 2
Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.