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Creamy Tuscan chicken

Creamy Tuscan chicken

A pan of chicken and spinach in a creamy sauce

4 serves

10 m

17 m

Ingredients

  • 1 tablespoon olive oil
  • 4 small (150 g each) skinless, boneless chicken breast fillets (see tip)
  • 2 garlic cloves, crushed
  • 60 g semi-dried tomatoes, drained and roughly chopped
  • 200 g cup mushrooms, thinly sliced
  • 375 ml can creamy evaporated milk
  • 2 teaspoon Dijon mustard
  • 100 g baby spinach leaves
  • 600 g baby chat potatoes, boiled or steamed, to serve

Method

Step 1

Heat 2 teaspoons oil in a large, non-stick frying pan over a medium-high heat. Add chicken. Cook for 3-4 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil.

Step 2

Heat remaining oil in same pan. Add garlic, tomatoes and mushrooms. Cook, stirring for about 3 minutes, or until mushrooms are tender and lightly browned.

Step 3

Stir in evaporated milk and mustard. Bring to the boil. Reduce heat. Gently boil for about 5 minutes, stirring often, until thickened.

Step 4

Add spinach and stir over heat until wilted.

Step 5

Return chicken to pan with any juices from plate. Turn chicken to coat with sauce. Cook a further 1-2 minutes, until hot. Serve with boiled baby potatoes.

Tip

  • If small chicken breast fillets are unavailable, purchase two large chicken breast fillets (about 300 g each) and cut horizontally in half to give 4 smaller fillets.

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