Chicken Coating

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2 cups of Flour

1 ½ tablespoons of Paprika

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

1 teaspoon of Cayenne (optional)

1 tablespoon Mixed dried herbs Thyme, Oregano, Rosemary, Basil (the Chef uses Herb De Provence)

1 ½ tablespoons Salt

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Chicken

4 skinless and boneless Breast of Chicken, or skinless Thighs and Legs

2 tablespoons of Clarified Butter, or your favorite cooking oil

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Base

2 tablespoons of Regular Butter

1 large Onion cut into julienne strip

1 Red Bell Pepper cut into ½ julienne

1 Green Bell Pepper cut into ½ julienne

2 tablespoons Sundried Tomatoes cut into very fine julienne

1 tablespoon Oregano or Sage freshly cut

1 ½ tablespoons Garlic

2 cups approx. White Wine

1 cup Tomato Puree

1 cup Chicken Stock

2 cups Spinach Leaves roughly chopped

1 28 ounces can of Cannellini Beans

2 tablespoons of Cooked Roux if you have it, if not use a little Corn Starch

½ cup Heavy Whipping Cream

½ cup Parmigiana Reggiano

½ cup Italian Parsley

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1. In a bowl add the flour and all the dried ingredients. Dust the chicken on both sides.

2. In a frying pan add a couple tablespoons of clarified butter and sauté the chicken breast until golden brown on each side. Bake in the oven for about 10 to 15 minutes (depending on their sizes) or until inside temperature read about 165°F.

3. Consider cutting base in half. In a Dutch oven add the regular butter and when hot add the onion and sauté them until light golden brown. Add the peppers, sundried tomatoes, garlic, oregano.

4. When the garlic is fragrant (after a few seconds) add the wine and let it reduce until about 1 cup remains. Add the tomatoes puree and chicken stock.

5. Add the beans and their water. Cook for about 15/20 minutes.

6. Add a couple tablespoons of cooked roux if you have it, if not use a little corn starch.

7. Add the cream and the Spinach Leaves.

8. Add the Parmigiana Reggiano at the last minute. Garnish with Italian Parsley.