Tuscan Chicken

This is a really tasty way to serve chicken breasts which can often be quite dry, if not cooked correctly. It is great served with steamed rice and serves 4

Ingredients

  • 4 Chicken breasts, halved and slightly flattened
  • 1 large onion finely chopped
  • Olive oil
  • 1 tablespoon butter
  • 5 garlic cloves, crushed
  • 250ml white wine
  • 300ml cream
  • 250ml chicken stock
  • 1 handful of grated parmesan
  • 2 handfuls chopped baby spinach
  • ½ cup sundried tomatoes, sliced
  • 1 Tablespoon mixed dried herbs
  • Salt and pepper

Method

  • Season the chicken with salt and pepper and then gently fry the chicken breast in a little olive oil until nicely browned and nearly cooked through. Remove from pan.
  • Gently fry the onion in the butter and 1 tablespoon of olive oil. When soft, add the crushed garlic and fry for about 1 minute taking care not to burn the garlic
  • Add the wine, and reduce to about half then add the mixed herbs
  • Add the chicken stock and reduce a bit
  • Add the cream and simmer for a few minutes until the cream has reduced slightly
  • Add spinach and sundried tomatoes and gently cook until the spinach has wilted
  • Add parmesan and stir through.
  • Taste and season as required
  • Add chicken breasts back to the pan and cook gently until they are cooked through

Nice! and Tasty – Chris

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