Tuscan Chicken

Method

1. Boneless skinless chicken thighs - 3 nos

2. All purpose flour - 1/2 cup

3. Dried oregano - 1/2 tspn + 1/2tspn

4. Chilly powder - 1/2 tspn + 1/2 tspn

5. Smoked paprika - 1/2 tspn + 1/2 tspn

6. Egg - 1, lightly beaten

7. Garlic - 3 cloves, minced

8. Onion - 1 medium

9. Bell pepper - 1

10. Tomato paste - 1 tblspn

11. Chicken stock - 1 cup

12. Spinach - 3 packed cups

13. White wine - 1/2 cup

14. Cream - 1/4 cup

15. Olive oil

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Method

1. Season the flour with 1/2 tspn each of oregano, chilly powder, smoked paprika, salt and pepper.

2. Beat 1 large egg with a splash of water.

3. Bread the chicken thighs : Dip the chicken in the egg and cover with flour mixture.

4. Heat oil in a heavy bottom sauce pan.

5. Transfer the breaded chicken thighs into the pan. Cook on both sides until golden brown and about 90% cooked through.

6. Remove chicken from the pan and set aside.

7. In the same pan, add a little bit more oil. Sautee Onion and garlic until soft.

8. Add 1/2 tspn of oregano, smoked paprika and chilly powder and 1tblspn of tomato paste. Cook for a minute.

9. Add the red bell peppers. Sautee for 2 minutes.

10. Add the wine. Bring to boil and simmer for few minutes.

11. Add the chicken stock. Boil for 5min.

12. Stir in the cream. Add the spinach. Transfer the chicken back into the pan and continue cooking for 3-4 min.

13. Serve hot.

14. Optional : Top with grated parmesan cheese.