Name: Tuscan Chicken
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 large egg; 3 tbsp cornflour; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp dried thyme; pinch salt and ground black pepper; 450 g chicken breast (diced into 1in chunks); 2 tbsp garlic-infused oil; 1 red pepper (diced into 1in chunks); 1/2 tsp dried oregano; 1 tsp smoked paprika; 170 g sundried tomatoes (diced); 300 ml gluten-free chicken stock; 100 ml white wine; pinch salt and ground black pepper; 3 tbsp cream cheese; 2 big handfuls baby spinach (roughly chopped); 1 tbsp fresh parsley (roughly chopped (optional)); 1 tbsp Parmesan (grated (optional))

1

Beat the egg in a small bowl and then in a separate bowl, mix together the cornflour, smoked paprika, oregano, thyme, salt and pepper.

2

Dip the chicken into the egg and then into the flour mix until well-coated.

3

Heat garlic oil in a pan and then add the coated chicken. Allow it to cook and crisp up the coating. Then remove from the pan.

4

Add a little extra garlic oil then add in the red pepper and allow to soften briefly. Add the oregano, paprika, sun-dried tomatoes and tomato puree, then mix well.

5

Pour in the chicken stock and white wine and allow to bubble and simmer for just under 10 minutes or so, or until the sauce has thickened a little.

6

Stir in the cream cheese so it’s well combined and creamy. Add in the chopped spinach. Simmer for a couple of minutes until further thickened and the spinach is wilted.

7

Add the chicken back in and simmer for a couple more minutes to warm it up.

8

Remove from the heat and sprinkle with chopped parsley and grated cheese to finish, if using.