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Creamy Tuscan chicken
heartfoundation.org.au|Helpline 13 11 12

Creamy Tuscan chicken

17 minutes (10 minutes)
Serves 4
  • 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  
  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. 
  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.  
  3. Stir in evaporated milk and mustard. Bring to the boil. Reduce heat. Gently boil for about 5 minutes, stirring often, until thickened.  
  4. Add spinach and stir over heat until wilted.  
  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 300g each) and cut horizontally in half to give 4 smaller fillets. 

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