Chicken with Creamy Tomato Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 large boneless, skinless chicken breasts, sliced in half horizontally to create 4 thinner steaks

1 tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp plain (all-purpose) flour

60 g (2 oz) unsalted butter

1 tsp freshly minced garlic

½ cup (80 g) marinated semi-dried (sun-blushed) tomatoes (see note 1 for substitutes)

4 cups (180 g) fresh baby spinach leaves

1 cup (250 ml) chicken stock

1 cup (250 ml) pure (single/pouring) cream or or thickened (heavy) cream

1 cup (100 g) freshly grated parmesan

Directions

Lay the chicken breast halves on a flat plate and sprinkle each side with salt, pepper and flour. Use your hands to coat evenly.

Heat 20 g (¾ oz) of the butter in a large, heavy-based frying pan over medium heat. Add the chicken and cook for 3 minutes on each side until almost cooked through – the outside will become golden, and parts will become crisp (this helps the sauce cling to the chicken). Remove the chicken from the pan and set it aside.

Increase the heat to high and add the remaining 40 g (1½ oz) of butter to the same pan along with the garlic. Stir for 30 seconds, then add the semi-dried tomatoes and spinach and cook for 1 minute until the spinach leaves have softened.

Add the chicken stock and cook for 2 minutes until some liquid has evaporated.

Add the cream, reduce the heat to medium and cook for 2 minutes until the sauce has thickened slightly.

Stir through the parmesan, return the chicken to the pan, and cook for a further 2 minutes or until the chicken is cooked through.

Serve with rice, mashed potato, pasta or crusty bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 335
• Total Fat: 26.5 g
• Saturated Fat: 16.1 g
• Trans Fat: 0.4 g
• Cholesterol: 92.7 mg
• Sodium: 1052.6 mg
• Total Carbohydrate: 7.3 g
• Dietary Fiber: 1 g
• Total Sugars: 2.6 g
• Protein: 17.4 g