One-Pan Creamy Parmesan Tuscan Chicken

goodfooddiscoveries.com

illegalblond

subheading: For the chicken:

2 large chicken breasts, halved into thinner cutlets

1 large egg, beaten

½ cup (60g) all-purpose/plain flour

¼ cup (25g) grated parmesan cheese

small pinch of salt

¼ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon dried thyme

Olive oil for frying

subheading: For the sauce:

2 shallots, finely chopped

2 cloves garlic, minced

1 cup (160g) sun-dried tomatoes, drained and chopped

1 teaspoon tomato puree/paste

1 cup (240ml) heavy/double cream

½ cup (60g) grated parmesan cheese

1 ½ cups (360ml) chicken or vegetable broth

2 cups (about 60g) baby spinach

Black pepper, to taste

Fresh parsley, chopped, for garnish

Pasta or rice, for serving

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