Creamy Tuscan Chicken
- Prep: 10 minutes
- Cook: 30 minutes
- Serves: 4
Creamy sun-dried tomato sauce served over seared chicken
INGREDIENTS
- 4 boneless skinless chicken breasts,
(each cut in half lengthways) - Drizzle olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 8 small mushrooms, sliced
- 3 handfuls fresh spinach leaves
- 1 handful fresh basil, chopped
- 150g Sun-dried tomatoes, drained
- 300ml low salt chicken stock
- 2 tablespoons low fat crème fraiche
- Pinch LoSalt
- Black Pepper
METHOD
- Start by seasoning the chicken with LoSalt and black pepper on both sides.
- Heat a drizzle of olive oil in a non-stick frying pan and sear the seasoned chicken on both sides for 5-6 mins to gain colour. Then remove the chicken and set aside.
- Next add the sliced onion and minced garlic to the same pan. Saute for 4-5 mins. Next add the sliced mushrooms, chopped sundried tomatoes, spinach and basil.
- Now add the low salt chicken stock and cook for 4-6 minutes until the spinach is wilted.
- Next turn the heat down a little and add the crème fraiche and mix well.
- Pop the cooked chicken back into the sauce and simmer away for 4-5 mins until everything is piping hot and the sauce has reduced a little.
- Serve hot with extra veggies!