Enjoy our quick midweek Tuscan chicken dinner, which makes the most of the colour and flavour of spinach. Serve with spring greens or orzo
Prep:10 mins
Serves 4
2 tbsp plain flour1 tbsp smoked paprika2 tsp oregano4 skin-on chicken breasts80g sundried tomatoes, chopped, plus 1 tbsp oil from the jar (or use olive oil)4 garlic cloves, finely grated or crushed125ml white wine250ml chicken stock200g spinach150ml double cream75g grated parmesancooked rice, to servesmall handful of parsley, chopped
STEP 1Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.STEP 2Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.
