How to prepare this recipe
For this Tuscan-style chicken to be fragrant and tasty, you must brown the chicken breast before making the sauce. In this way the chicken will remain juicy inside, and the sauce will be tastier due to the taste of browned chicken.
Always put the spinach close to the end because it does not require a long cooking time. When the dish is ready you can serve it with pasta, potatoes or rice. It is very good also with crispy bread.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||25 min||-||40 min|
Ingredients for Tuscan chicken can be easily found in any supermarket. I used chicken breasts, it is my recommendation for this food. I removed the skin of the chicken breasts, but it is not mandatory.
Mix flour with the spices.
Whisk the egg in a bowl.
Dip the chicken breasts in the egg and then coat with the flour and spice mixture.
Heat the olive oil in a pan on a medium-to-high heat.
Fry the chicken breast on both sides until golden brown.
Roast chicken for 10 minutes in 160°C (320 °F) preheated oven.
Meanwhile slice the onion and sauté for 3 minutes until start to soften. Add the crushed garlic. Stir occasionally.
Slice the bell pepper and set aside.
Add to the sautéd onion the spices for sauce, tomatoes, tomato paste and sliced bell pepper. Stir.
Pour into the sauce the wine, bubble for 2 minutes and add the chicken stock.
Bring it to boil and simmer for 5 minutes.
After 5 minutes of simmering add the double cream and parmesan, then keep stirring.
Add the spinach and cook for 3-4 minutes.
Add the thyme to the sauce.
After 3-4 minutes place the chicken breasts into the sauce and simmer for 2-3 minutes.
Add 1 tablespoon chopped parsley to the sauce.
Enjoy, Good Appetite!