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Creamy Tuscan chicken
- 1 tablespoon olive oil
- 4 small (150g each) skinless, boneless chicken breast fillets (see Tip)
- 2 garlic cloves, crushed
- 60g semi-dried tomatoes, drained and roughly chopped
- 200g cup mushrooms, thinly sliced
- 375ml can creamy evaporated milk
- 2 teaspoon Dijon mustard
- 100g baby spinach leaves
- 600g baby chat potatoes, boiled or steamed, to serve
- 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.
- 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.
- Stir in evaporated milk and mustard. Bring to the boil. Reduce heat. Gently boil for about 5 minutes, stirring often, until thickened.
- Add spinach and stir over heat until wilted.
- 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 300g each) and cut horizontally in half to give 4 smaller fillets.
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