3-4 large chicken breasts
2 tbsp plain flour
1 large egg, whisked
3 tbsp olive oil
Seasoning for flour – salt, black pepper, smoked paprika, oregano, thyme, garlic powder
Combine the seasoning with the flour. Drench the chicken breast in the egg and cover with flour mixture. Pan fry to get a golden colour on both sides and then air fry for 15 minutes (dependant on the thickness and size of the chicken breasts used). Alternatively, bake in a preheated oven for 15 minutes.
For the sauce –
1 onion, sliced
4 cloves garlic, sliced (adjust to taste)
2 roasted red peppers, sliced
1/4 cup sundried tomatoes, sliced
1/2 cup mushrooms, sliced (optional)
1 cup baby spinach
1/2 cup white wine
1 cup chicken stock
2 tbsp tomato puree (paste)
1/2 cup heavy cream
1 tbsp olive oil
Freshly grated parmesan, to your hearts desire! (50gms worked well for us)
Seasoning: Salt, black pepper, oregano (and a little sriracha for those who like a spice kick!)
Using the leftover oil from frying the chicken, add another tbsp of oil and saute the onions and garlic. Add the peppers, tomatoes and the mushrooms followed by the white wine. Stir well and reduce the heat. Add the tomato puree and the chicken stock. As the sauce simmers, add the spinach as well as the seasoning. Stir in the chicken and cook, covered for 10 minutes or bake for 15 minutes in a prehated oven.
Serve with spaghetti and some garlic bread for a lovely comforting family meal.