Creamy Tuscan chicken

• plain flour↗2 tbsp tbsp
• smoked paprika↗1 tbsp tbsp
• oregano↗2 tsp tsp
• skin-on chicken breasts↗4
• sundried tomatoes↗80g/3oz g/3oz

  chopped, plus 1 tbsp oil from the jar (or use olive oil)

• garlic cloves↗4

  finely grated or crushed

• white wine↗125ml/4fl oz ml/4fl oz
• chicken stock↗250ml/9fl oz ml/9fl oz
• spinach↗200g/7oz g/7oz
• double cream↗150ml/¼ pint ml/¼ pint
• grated parmesan75g/2½ oz g/2½ oz
• cooked rice↗

  to serve

• small handful of parsley↗

  chopped

Step-by-step instructions

1. 1

   Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.

2. 2

   Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.