Tuscan Chicken Recipe - Gluten Free Food Blog | Coeliac friendly + Dairy Free Recipes

Tuscan chicken recipe - smoky, creamy, herby and incredibly easy to make. Coeliac-friendly and gluten-free as always. See the FAQ section for advice on making this dairy-free, low FODMAP, veggie or vegan Nutrition Calories: 431kcal | Carbohydrates: 36g | Protein: 35g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium: 363mg | Potassium: 2102mg | Fiber: 7g | Sugar: 19g | Vitamin A: 2214IU | Vitamin C: 58mg | Calcium: 110mg | Iron: 6mg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the egg in a small bowl and then in a separate bowl, mix together the cornflour, smoked paprika, oregano, thyme, salt and pepper.

Step 2

Dip the chicken into the egg and then into the flour mix until well-coated.

Step 3

Heat garlic oil in a pan and then add the coated chicken. Allow it to cook and crisp up the coating. Then remove from the pan.

Step 4

Add a little extra garlic oil then add in the red pepper and allow to soften briefly. Add the oregano, paprika, sun-dried tomatoes and tomato puree, then mix well.

Step 5

Pour in the chicken stock and white wine and allow to bubble and simmer for just under 10 minutes or so, or until the sauce has thickened a little.

Step 6

Stir in the cream cheese so it’s well combined and creamy. Add in the chopped spinach. Simmer for a couple of minutes until further thickened and the spinach is wilted.

Step 7

Add the chicken back in and simmer for a couple more minutes to warm it up.

Step 8

Remove from the heat and sprinkle with chopped parsley and grated cheese to finish, if using.

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