Creamy Tuscan Chicken

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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

  1. Start by seasoning the chicken with LoSalt and black pepper on both sides.
  2. 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.
  3. 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.
  4. Now add the low salt chicken stock and cook for 4-6 minutes until the spinach is wilted.
  5. Next turn the heat down a little and add the crème fraiche and mix well.
  6. 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.
  7. Serve hot with extra veggies!