Ingredients:
- For the marinated Chicken - 4 chicken fillets, flattened with a rolling pin, 1 tbsp olive oil and Salt & pepper, to season
- 1 tbsp butter
- 1 brown onion, peeled and chopped
- 5 garlic cloves, peeled and finely chopped
- 200g cherry tomatoes
- 100g sundried tomatoes
- 80ml veg stock
- 200ml double cream
- 2 big handfuls of spinach leaves
- To serve - Parmesan, chopped fresh basil, squeeze of lemon juice and Mashed potato
Method:
1. Add a little oil to a pan over a medium to high heat. Season the chicken with salt and pepper, then add it to the pan and fry for roughly six minutes on each side until cooked through. Remove the chicken from the pan and set aside.
2. Add the butter to the same pan. Add the onion and fry until translucent. Add the garlic and tomatoes and fry for 2-3 minutes.
3. Add the cherry tomatoes and cook for another 2-3 minutes. Add the veg stock and sundried tomatoes and bring to a simmer.
4. Add the cream and stir to combine. Add the spinach followed by the chicken and bring to simmer.
5. Once warmed through, to with lots grated Parmesan, chopped fresh basil and a squeeze of lemon juice. Serve over creamy mashed potato.
