TUSCAN CHICKEN

Ingredients

Olive oil, for frying

4-6  large  chicken breasts, halved lengthways (or cut into thirds for very thick breasts)

1 large onion, finely chopped 

2 garlic cloves, crushed

2 tbsp plain flour

2 tsp paprika, plus extra to serve

1 large red pepper, deseeded and finely chopped

30g sun-dried tomatoes, cut into slivers

2 tsp tomato puree

150ml white wine

150ml chicken stock

150ml double cream

Large handful of spinach, shredded

55g Parmesan, grated

Mashed potato, rice or a huge chunk of bread 

Method

Put the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper. Toss together to coat the chicken.

Heat the oil in a large, deep frying pan over a high heat. Add the chicken and fry for 3-4 minutes on each side, until browned and crisp. Set aside.

Add the onion and pepper to the unwashed pan and fry for 4-5 minutes over a medium heat, until soft (you may need extra oil). Add the garlic and fry for a few seconds.

Stir in the tomato puree, tomatoes, wine and stock. Bring to the boil then return the chicken to the pan along with any juices. Cover, reduce the heat, and simmer for about 30 minutes, until tender,

Add the cream and spinach and stir until wilted.

Remove from the heat, sprinkle over the Parmesan and serve piping hot.