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