Creamy Tuscan Chicken

Pan-seared chicken breast in a creamy sauce with spinach, sun-dried tomatoes and garlic.

SHOPPING LIST

• chicken breast fillets4
• double cream300ml
• spinach200g
• sun-dried tomatoes100g
• garlic clove3
• chicken stock cube1
• olive oil2 tbsp
• dried basil1 tsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Season the chicken breast fillets with salt and pepper.
2. 2Heat the olive oil in a large frying pan and cook the chicken for 5 minutes each side until golden, then remove.
3. 3Slice the sun-dried tomatoes and crush the garlic, then fry in the same pan for 1 minute.
4. 4Crumble in the stock cube and add the dried basil, then pour in the double cream and simmer for 2 minutes.
5. 5Add the spinach and stir until wilted.
6. 6Return the chicken to the pan and simmer for 10 minutes until the chicken is cooked through with no pink.
7. 7Serve the chicken with the creamy sauce spooned over.

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