Amy Sheppard’s Tuscan chicken recipe

tuscan chicken
Polly Webster


Olive oil, for frying
4 large chicken breasts, halved lengthways (or cut into thirds for very thick breasts)
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tsp paprika, plus extra to serve
8-10 sundried tomatoes, cut into slivers
300ml crème fraîche
50ml whole milk
Large handful of spinach, shredded
Mashed potato or cooked rice, to serve

  1. Drizzle a little oil into a large, deep frying pan on a medium-high heat. Once hot, add the chicken and fry for 4-5 minutes on each side until sealed and starting to colour. Remove from the pan and set aside on a plate.
  2. Place the onion in the pan with a little more oil and fry for 5 minutes, until softened. Add the garlic, paprika and sundried tomatoes. Fry for 1 minute, then stir in the crème fraîche and milk, and season with a generous grinding of salt and pepper. Add the spinach and heat on a gentle simmer for 2-3 minutes.
  3. Add the chicken to the sauce and simmer gently for 10 minutes, or until the chicken is cooked through. Finish with a sprinkling of black pepper and paprika and serve with mashed potato or rice.

Now buy the book

hobOur recipes are from Hob: A Simpler Way To Cook by Amy Sheppard (Bloomsbury Absolute, £18.99). To order a copy for £16.14 until 25 July go to or call 020 3308 9193. Free p&p on orders over £20.