This week's Friday Food dish from Chef Gareth Mullins is a perfect family mid-week supper. Gareth says "I love the way the parmesan crust adds texture and flavour to the chicken breast and the flour will help thicken the sauce. The sun-dried tomatoes will help season the sauce and the lemon helps cut through the richness of the cream. This is lovely with some pasta, rice or a big dollop of mashed potatoes, a real winter warmer!"

Ingredients

• 4 skin off chicken breasts
• 2 eggs

Coating

• 1 tablespoon plain flour
• 1 tablespoon paprika
• 5 tablespoons parmesan
• 1 tablespoon mixed herbs
• 3 tablespoons extra virgin olive oil

Sauce

• 3 shallots finely chopped
• 2 cloves garlic finely chopped
• 1 red pepper diced
• 4 sun-dried tomatoes chopped
• 1 tablespoon tomato purée
• 250ml cream
• 150ml chicken stock
• 100g baby spinach
• Juice of 1 lemon
• Salt and pepper

1. Pre-heat the oven to 180°C
2. Cut the chicken breast in half lengthways
3. Mix the coating of flour, paprika, mixed herbs, parmesan salt and pepper
4. Beat the two eggs in a bowl
5. Place the cut chicken breasts into the egg and then through the coating mix
6. Sear in a heavy based pan on medium heat in olive oil until golden
7. Turn over and sear the other side. This will take 2-3 minutes on each side. Set to one side on a plate and repeat with the rest of the chicken. Do this in batches so you don’t overcrowd the pan
8. When all the chicken is seared, add the rest of the olive oil, shallots and garlic and sauté for 2 minutes
9. Add the peppers, chopped dried tomatoes, herbs, tomato purée and cook for another 3 minutes
10. Add the cream, chicken stock and bring to the boil
11. Season with lemon juice and salt and pepper
12. Add the baby spinach and seared chicken back to the pan
13. Then roast in the pre-heated oven for 20 minutes at 180°C
14. To finish, take the stew from the oven
15. To serve, spoon the stew into the centre of a warm plate. This is delicious with rice, pasta or mashed potatoes.
16. Enjoy!

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

All with thanks to Cully & Sully.

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