Creamy Tuscan Chicken

- Cut the chicken in half. Mix flour with smoked paprika, salt and pepper. Dip the chicken in the flour mixture.

- In a frying pan over medium heat, pour the olive oil and add the chicken, fry for 4-5 minutes on each side until golden brown. Remove chicken and place in oven at 380F for 5-7 minutes.

- Deglaze the skillet with shallots and garlic. Fry the onion and garlic in a piece of butter. Scrape off any brown bits and let simmer for 1-2 minutes. Add the cherry tomatoes, then pour in the white wine and simmer until the wine has evaporated. Add chicken broth.

- Then pour in the cream, grate the Parmesan and put the sun-dried tomatoes. Season with salt/pepper and dried oregano.

- At the very end, add the spinach, mix well and return the chicken to the pot. Cook until the sauce has reduced slightly. Serve immediately with your favorite side dish of your choice. We chose orzo 😉