Tuscan Chicken (Or Shrimp) in Creamy Sun Dried Tomato Sauce

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Miya Family

4 chicken breasts or 10 to 30 Jumbo Shrimp

1 large egg

3 tbsp plain (all-purpose flour (replace with gluten free flour blend if needed))

¼ tsp salt

½ tsp freshly ground black pepper

½ tsp dried oregano

½ tsp dried thyme

½ tsp dried paprika

¼ tsp garlic salt

3 tbsp olive oil

1 brown 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

1 cup (240ml) chicken or vegetable stock ((use bouillon for gluten free))

pinch of salt and pepper

⅓ cup (90ml) double (heavy) cream

½ packed cup (50g) parmesan cheese (grated)

3 packed cups (90g) fresh baby spinach

1 tbsp chopped parsley

½ tsp Red Pepper flakes (optional)

1 lemon (for Shrimp version)

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