This quick and delicious Tuscan chicken dish is cooked in one pan on the stove-top in a matter of minutes, and is rich with the flavours of the Italian countryside.
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts, skinless
- 3 cloves garlic, crushed
- 1/2 cup sun-dried tomatoes, sliced
- 1 tsp rosemary, finely chopped
- 1 tbsp Woolworths Tomato Paste
- 1/4 cup white wine (optional)
- 300ml cream
- 1/2 cup Massel Chicken Style Liquid Stock
- 1 tbsp balsamic vinegar
- 50g baby spinach
Method
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Step 1Heat oil in a large heavy-based frypan and brown chicken on both sides. Remove to a plate.
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Step 2Add garlic to oil in the pan and cook over gentle heat for 1 minute, being careful not to burn it. Add sun-dried tomatoes, rosemary and tomato paste, and cook, stirring, for 1 minute. Pour in wine and allow to bubble up and reduce. Pour in cream and chicken stock. Bring to the boil, then reduce heat and simmer for 5 minutes. Stir through balsamic vinegar, then return chicken to pan in a single layer, spooning over the cream sauce. Simmer for 14 minutes until chicken is cooked through. Carefully remove chicken to serving plates. Return pan to heat and add spinach. Stir until just wilted. Check sauce for seasoning and add salt and pepper if necessary. Spoon sauce over chicken pieces and serve.
Recipe Notes
For even quicker cooking, you can halve chicken breasts horizontally into thin escalopes.
Use the oil from the sun-dried tomatoes instead of the olive oil for extra flavour.
Adding white wine to the cream sauce is authentically Italian, but you can omit it if you prefer.
Recipe and photo by Greer Worsley.
Recipe Reviews (24)
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