• Butterfly the chicken breasts so you have 4 chicken cutlets. Mix the gluten free flour, paprika, salt and pepper together and spread on a plate.
• Dip each piece of chicken in the flour mix, turning so it is coated well. Press the flour into the chicken to ensure an even coating.
• Heat around 1 tbsp oil from the sun dried tomatoes in a large pan on a medium-high heat. Fry the chicken for 3-4 minutes on each side until golden on the outside and cooked through. Remove from the pan.
• Add a little extra oil if needed, then turn down to a medium heat. Add the garlic, oregano and sun-dried tomatoes to the pan and fry for 1-2 minutes.
• Pour in the gluten free chicken stock and add the grated parmesan. Mix well and bring to a boil. Turn down to a simmer and leave on a low heat for 2-3 minutes, stirring occasionally.
• Add the chicken back into the pan along with the shredded spinach, stir in the cream and simmer for a further minute before serving.

For Slow Cooker Tuscan Chicken:

• Follow step one above to coat the chicken. Add some of the sun dried tomato oil to a large pan and place on a medium-high heat. Fry the chicken for a minute on each side until just browned, to seal the meat (you can skip this step if short on time!)
• Add all of the ingredients EXCEPT the spinach to the slow cooker. Mix well and cook on high for 3-4 hours or low for 5-6 hours.
• Stir in the spinach and cook for another 10-15 minutes until the spinach has wilted, then serve.