Creamy Tuscan Chicken

Dredge the chicken breasts in the egg, and then the flour mixture.

Fry in a pan with oil on both sides until golden, then transfer to the oven to finish cooking for 10 minutes while you make the sauce.

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 serve topped with a sprinkling of fresh parsley.