Tuscan chicken in creamy tomato sauce

Ingredients for 4 servings:

• 600 g chicken breast
• 2 tbsp olive oil for frying
• 1 large egg(s)
• 3 tbsp, leveled flour
• ¼ tsp salt
• ½ tsp black pepper, freshly ground
• ½ tsp oregano, dried
• ½ tsp thyme, dried
• ½ tsp sweet paprika powder
• ¼ tsp garlic salt
• 1 tbsp olive oil for frying
• 1 large onion(s)
• 2 large garlic cloves
• ½ tsp oregano, dried
• 1 tsp sweet paprika powder
• 160 g tomatoes, dried
• 1 bell pepper(s), red
• 1 tbsp tomato paste
• 90 ml white wine
• 240 ml chicken broth
• 1 pinch of salt
• 1 pinch(s) of pepper
• 90 ml pastry cream
• 50 g Parmesan, grated
• 90 g baby spinach
• 1 tbsp freshly chopped parsley, for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat the oven to 160°C (top/bottom heat). Wash the chicken and pat dry. Crack the egg and lightly whisk. For the breading, mix the flour, salt, garlic salt, oregano, thyme, black pepper, and paprika. Preheat a large frying pan over medium heat with 2 tablespoons of oil. Dip the chicken breast fillet in the egg, then coat in the flour and spice coating. Fry the meat on both sides until golden brown, then place in the preheated oven for 10 minutes. Finely chop the onion and fry over medium heat until translucent. Add the garlic, oregano, paprika, finely chopped sun-dried tomatoes, bell pepper, and tomato paste, and fry for 2-3 minutes. Deglaze everything with white wine and simmer for 2 minutes. Add the chicken stock, season with salt and pepper, and simmer for another 5 minutes. Add the cream and Parmesan cheese, stir briefly, then add the oven-baked chicken to the pan, add the baby spinach, and cook for 3-4 minutes. Sprinkle with some freshly chopped parsley when serving. We always serve it with tagliatelle pasta. We brought this recipe back from vacation and eat it regularly because it offers a different flavor.