Tuscan Chicken

This beautiful creamy chicken dish is a perfect way to spice up your mid-week meals, or treat some lucky friends at your next dinner party without killing yourself in the kitchen! The rich sauce is so comforting and is guaranteed to fill your belly making it the perfect winter warmer and one of my all time favourite recipes!

The tomatoes add that little sudden burst of juice and flavour, whilst the chicken is so tender it literally falls apart. Don't worry if there are few charred bits in the bottom of the pan after first cooking the chicken - this will only just add more colour and flavour to the sauce and will loosen once you add the remaining ingredients.

Lovely fluffy mash goes hand-in-hand with this dish along with some fresh greens. Combined, you will have an elegant and utterly delicious meal which will leave you completely stuffed.



Ingredients:

• Extra-virgin olive oil, (1 tbsp)
• Sea salt + black pepper
• 4 Chicken breasts
• Dried oregano, (1 tsp)
• Butter, (3 tbsp)
• 3 Cloves of garlic, (minced)
• 300g Cherry tomatoes, (halved)
• Baby spinach, (3 handfuls)
• 100g Double cream
• 55g Parmesan, (grated)

Method:

1. In a pan, over a medium heat, heat the oil then add the chicken and season with salt, pepper, and oregano. Cook the chicken for 8 mins per side until golden, then remove from pan and set aside for later.
2. In the same pan over a medium heat, melt the butter then stir in the garlic and cook for about 1 min until fragrant.
3. Then add the cherry tomatoes, season with salt and pepper, and cook until the tomatoes start to burst. 
4. Add the spinach to the pan, stir, and cook until the leaves start to wilt.
5. Stir in the double cream and parmesan and bring the mixture to a simmer. Reduce the heat to low and simmer for about 3 mins until the sauce is slightly reduced.
6. Return the chicken to the pan, covering with the sauce, then cook until heated throughout for about 5-7 mins.