Creamy Tuscan Chicken

Creamy sun-dried tomato sauce served over seared chicken

INGREDIENTS

• 4 boneless skinless chicken breasts,
  (each cut in half lengthways)
• Drizzle olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 8 small mushrooms, sliced
• 3 handfuls fresh spinach leaves
• 1 handful fresh basil, chopped
• 150g Sun-dried tomatoes, drained
• 300ml low salt chicken stock
• 2 tablespoons low fat crème fraiche
• Pinch LoSalt
• Black Pepper

METHOD

1. Start by seasoning the chicken with LoSalt and black pepper on both sides.
2. Heat a drizzle of olive oil in a non-stick frying pan and sear the seasoned chicken on both sides for 5-6 mins to gain colour. Then remove the chicken and set aside.
3. Next add the sliced onion and minced garlic to the same pan. Saute for 4-5 mins. Next add the sliced mushrooms, chopped sundried tomatoes, spinach and basil.
4. Now add the low salt chicken stock and cook for 4-6 minutes until the spinach is wilted.
5. Next turn the heat down a little and add the crème fraiche and mix well.
6. Pop the cooked chicken back into the sauce and simmer away for 4-5 mins until everything is piping hot and the sauce has reduced a little.
7. Serve hot with extra veggies!