Tuscan Chicken with Sun Dried Tomatoes
Tonight, a truly STUNNING meal, Tuscan Chicken with Sun Dried Tomatoes served on Shirataki noodles.
I was out and about this weekend, so when I came home Sunday night, I wanted a nice robust, but healthy meal. So after a bit of research, I came up with this. I generally followed classic Tuscan Chicken recipes, but I used half and half instead of heavy cream (heavy cream doesn’t sit well with me), almond flour instead of regular flour and chicken leg quarters instead of chicken breasts.
For the Chicken:
• 3 chicken leg quarters, separated
• 1 large egg
• 3 tbsp plain – all-purpose flour (I used almond flour)
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp garlic salt
• 2 tbsp olive oil
For the Sauce:
• 1 tbsp olive oil
• 1 onion – peeled and sliced
• 2 cloves garlic – peeled and minced
• ½ tsp dried oregano
• 1 tsp paprika
• 1 cup (160g) sun dried tomatoes – I like the bright red one from the deli counter
• 1 red bell pepper – de-seeded and sliced
• 1 tbsp tomato puree – (paste)
• ⅓ cup (90ml) white wine
• ⅓ cup half and half
• ½ packed cup Parmesan cheese – grated
• 3 packed cups (90g) fresh baby spinach
• 2 tbsps chopped parsley
INSTRUCTIONS
Preheat the oven to 350F.
Whisk the egg lightly in a shallow bowl.
1 large egg
In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
3 tbsp plain, ¼ tsp salt, ½ tsp freshly ground black pepper, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp paprika, ¼ tsp garlic salt
Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
2 tbsp olive oil
Dip the chicken in the egg, then dredge in the flour mixture.
Place the chicken in the pan and fry on both sides until golden.
Take the chicken out of the pan and place on a tray in the oven for 20 minutes to finish cooking whilst you make the sauce.
Add the oil to the pan and heat on a medium heat.
1 tbsp olive oil
Add the onion and cook for 3-4 minutes until they start to soften.
Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
Add 2 cloves garlic, ½ tsp dried oregano, 1 tsp paprika, 1 cup (160g) sun dried tomatoes, 1 red bell pepper, 1 tbsp tomato puree
Then pour in the wine and allow to bubble for 2 minutes,
⅓ cup white wine
Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
1 cup chicken stock, pinch of pepper
Add the half and half, Parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
⅓ cup half and half, ½ packed cup (50g) Parmesan cheese, 3 packed cups fresh baby spinach.
Remove the chicken from the oven. Check it’s done using a thermometer. 170-185° for dark, meat is good, and place in the pan with the sauce and cook for another couple of minutes.
Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, rice or potatoes. I used air-dried my Shirataki noodles at 370° for 8 minutes.
Top with diced parsley. This was one of my favorite meals as-of-late.
