Name: Creamy Tuscan chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp plain flour; 1 tsp dried oregano; 1 tsp dried basil; 4 skin-on chicken breasts; 280g jar of sundried tomatoes drained, roughly chopped and 2 tbsp of oil reserved; 4 garlic cloves crushed; 125ml dry white wine (we used cabernet sauvignon); 250ml chicken stock; 120g baby spinach; 175ml double cream; 50g parmesan finely grated, plus extra to serve; 12g parsley finely chopped

Two bowls of Tuscan chicken next to a slice of bread

2 tbsp plain flour
1 tsp dried oregano
1 tsp dried basil
4 skin-on chicken breasts
280g jar of sundried tomatoes
drained, roughly chopped and 2 tbsp of oil reserved
4 garlic cloves
crushed
125ml dry white wine
(we used cabernet sauvignon)
250ml chicken stock
120g baby spinach
175ml double cream
50g parmesan
finely grated, plus extra to serve
12g parsley
finely chopped

Method

step 1
Combine the flour with the dried herbs and seasoning on a plate. Dust the chicken all over with the mixture.
step 2
Heat the oil from the jar of sundried tomatoes in a large, deep, lidded frying pan and cook the chicken over a medium-high heat for 2-3 mins on each side or until golden brown. Remove the chicken with tongs to a plate.
step 3
Reduce the heat and cook the tomatoes and garlic in the pan for 1-2 mins or until aromatic. Increase the heat and pour in the wine, bubbling for 1 min. Return the chicken to the pan, skin-side up, before pouring the stock around the chicken. Cover with a lid and cook for 12-15 mins over a low simmer or until the chicken is cooked through.
step 4
Remove the chicken with tongs to a plate. Stir in the spinach, cream, parmesan and parsley, and cover with a lid, cooking over a low heat for 4 mins. Stir well to combine, then serve the chicken with the sauce, extra parsley and parmesan.