Tuscan Chicken with Mushrooms and Artichokes

Via a text, my dinner partner issued my challenge for Saturday night’s dinner based off items in her fridge.

The were…Chicken breasts, mushrooms and sun dried tomatoes.

I replied within 15 seconds…Tuscan Chicken with Mushrooms and Artichokes served on a bed of heart of palm angel hair pasta. Perfect for a cool Fall evening.

4 chicken breasts, cut into strips
1 can of artichoke hearts in water
1/2 cup plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
2 tsp paprika
1 cup sun dried tomatoes
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup white wine
1 cup chicken stock
pinch of salt and pepper
1/3 cup double (heavy) cream
1/2 packed cup (50g) Parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley

On a plate mix together flour, salt, pepper, oregano, thyme, paprika and garlic salt. Dredge the chicken breasts in the
mixture.

Fry in a pan with oil on both sides until golden, and set aside. The chicken will finish cooking in the last step.

Soften chopped onion in the pan with a little oil, then add garlic, oregano, paprika, sun-dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, then stir in white wine.

Add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes, then stir in cream and Parmesan. Add the spinach and allow to wilt.

Add in the cooked chicken and bake in the oven (400° for abvout 5 minutes) to brown off. Serve topped with a sprinkling of fresh parsley.

Serve on anything you want, rice, potatoes or pasta