Creamy Tuscan Chicken
Sun-dried tomatoes, spinach, garlic, cream. Restaurant food for about £1.80 a portion.
Ingredients
Makes 4 portions
- 4.00 piece(s) chicken breasts , butterflied or bashed thin
- 200.00 ml double cream
- 100.00 grams spinach
- 3.00 clove(s) garlic cloves , sliced
- 1.00 tablespoon olive oil
- 30.00 grams parmesan , grated
Per portion
Method
-
1
Season the chicken. Heat olive oil in a large pan over medium-high heat. Cook the chicken 5-6 minutes each side until golden. Remove and set aside.
⏱ About 12 mins
-
2
In the same pan, add the garlic. Cook for 30 seconds.
⏱ About 1 mins
-
3
Pour in the cream. Let it bubble for 2 minutes.
⏱ About 2 mins
-
4
Add the spinach and stir until wilted. Stir in the parmesan.
⏱ About 2 mins
-
5
Return the chicken to the pan. Spoon the sauce over and simmer for 3 minutes until the chicken is cooked through.
⏱ About 3 mins
📦 Batch Cooking Guide
Storage
Fridge 3 days. The sauce thickens when cold — totally normal.
Reheating
Gently in a pan with a splash of water to loosen the sauce.
Serving ideas through the week
Day 1: With green beans. Day 2: Sliced on a big salad. Day 3: Reheated with courgetti.
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