Name: Creamy chicken with spinach and sundried tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 skinless chicken breasts; 1 tsp dried oregano; 1 tbsp extra-virgin olive oil; knob of butter; 1 small onion; 2 garlic cloves crushed; 8 sundried tomatoes in oil drained and sliced; 200ml chicken stock; 150g baby spinach roughly chopped; 100ml double cream; 50g parmesan finely grated, plus extra to serve

4 skinless chicken breasts
1 tsp dried oregano
1 tbsp extra-virgin olive oil
knob of butter
1 small onion
2 garlic cloves
crushed
8 sundried tomatoes in oil
drained and sliced
200ml chicken stock
150g baby spinach
roughly chopped
100ml double cream
50g parmesan
finely grated, plus extra to serve

Method

step 1
Season the chicken well with salt, pepper and the oregano.
step 2
Heat the oil and butter in a shallow pan. Cook the chicken for 3-4 mins on each side until golden (you are just searing at this point not trying to cook all the way through). Lift out the chicken onto a plate.
step 3
Peel the onion then peel away the first layer. Grate on the rough side of a grater. Add to the pan with the garlic and cook gently for 5 mins. Stir in the tomatoes and stock, and bring to a simmer.
step 4
Add back the chicken, cover and cook gently for 10 mins. Stir in the spinach until wilted then stir in the cream and parmesan. Bubble everything for a couple of minutes then serve with rice, pasta or mash, and a salad.