Browned chicken breasts simmered in a creamy garlic, sun-dried tomato, spinach and parmesan sauce. Serves 4.
3clove
drained60g
4 breasts600g
0.5tsp
1pinch
1tbsp
150ml
200ml
1tsp
finely grated40g
80g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3clove | — | — | |
| 2 | | 60g | drained | — | |
| 3 | | 600g | 4 breasts | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 150ml | — | — | |
| 8 | | 200ml | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 40g | finely grated | — | |
| 11 | | 80g | — | — |
Lay the garlic cloves on the chopping board.
Garlic · 3 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Lay the sun-dried tomatoes on the board.
Sun-dried tomatoes · 60 gLay the chicken breasts on the large plate.
Chicken breast · 600 gSprinkle both sides with the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchPour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Heat over a medium-high heat for 1 minute.
Lay the chicken in the pan with the tongs.
Fry for about 5 minutes on each side, turning once with the tongs, until golden.
Lift the chicken onto a clean plate, leaving the juices in the pan.
Turn the heat to medium, add the garlic and sun-dried tomatoes and fry for 1 minute, stirring.
Pour in the stock, scraping up the brown bits.
Chicken stock · 150 mlPour in the cream.
Double cream · 200 mlAdd the oregano.
Dried oregano · 1 tspAdd the parmesan and simmer for 2 minutes, stirring, until slightly thickened.
Parmesan · 40 gStir in the spinach until it wilts.
Baby spinach · 80 gReturn the chicken and any juices to the pan.
Simmer gently for about 5 minutes, spooning the sauce over, until the thickest part of the chicken reads 74 °C on a thermometer.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 2 | Garlicstep 1 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Chop them finely.⏱ 1 minResultFinely chopped garlic |
| 4 | Finely chopped garlicstep 3 |  | Put them in the small bowl.⏱ 10sResultFinely chopped garlic |
| 5 | 60 g | | Lay the sun-dried tomatoes on the board.⏱ 5sResultSun-dried tomatoes |
| 6 | Sun-dried tomatoesstep 5 | | Chop them roughly.⏱ 40sResultChopped sun-dried tomatoes |
| 7 | Chopped sun-dried tomatoesstep 6 | | Add them to the bowl.⏱ 10sResultGarlic and sun-dried tomatoesused in step 16 |
| 8 | 600 g | Lay the chicken breasts on the large plate.⏱ 10sResultChicken breast | |
| 9 | 0.5 tsp | Sprinkle both sides with the salt.⏱ 10sResultSalted chicken breasts | |
| 10 | 1 pinch | Add a pinch of pepper.⏱ 5sResultSeasoned chicken breastsused in step 13 | |
| 11 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 12 | — | | Heat over a medium-high heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 13 | Seasoned chicken breastsstep 10 | | Lay the chicken in the pan with the tongs.⏱ 20sResultChicken breasts frying |
| 14 | — | | Fry for about 5 minutes on each side, turning once with the tongs, until golden.⏱ 10 minResultBrowned chicken breasts |
| 15 | Browned chicken breastsstep 14 | | Lift the chicken onto a clean plate, leaving the juices in the pan.⏱ 20sResultChicken pan juicesused in step 22 |
| 16 | Garlic and sun-dried tomatoesstep 7 | | Turn the heat to medium, add the garlic and sun-dried tomatoes and fry for 1 minute, stirring.⏱ 1 minResultGarlic and sun-dried tomatoes and juices |
| Chicken pan juicesstep 15 | |||
| 17 | 150 ml | | Pour in the stock, scraping up the brown bits.⏱ 20sResultTomato and stock |
| 18 | 200 ml | | Pour in the cream.⏱ 10sResultCreamy tomato base |
| 19 | 1 tsp | | Add the oregano.⏱ 5sResultCreamy base with oregano |
| 20 | 40 g | | Add the parmesan and simmer for 2 minutes, stirring, until slightly thickened.⏱ 2 minResultTuscan cream sauce |
| 21 | 80 g | | Stir in the spinach until it wilts.⏱ 1 minResultTuscan sauce with spinach |
| 22 | Browned chicken to reststep 15 | | Return the chicken and any juices to the pan.⏱ 20sResultChicken and tuscan sauce |
| 23 | — | | Simmer gently for about 5 minutes, spooning the sauce over, until the thickest part of the chicken reads 74 °C on a thermometer.⏱ 5 minResultTuscan chicken |
| Total Time | 27 min | ||
| Nutrient | Per serving |
|---|---|
| 540kcal | |
| 42g | |
| 29g | |
| 13g | |
| 14g | |
| 8g | |
| 3g | |
| 572mg |
Browned chicken breasts simmered in a creamy garlic, sun-dried tomato, spinach and parmesan sauce. Serves 4.
What you’ll doYou will brown seasoned chicken breasts, make a creamy sauce in the pan with garlic, sun-dried tomatoes, stock, cream, oregano and parmesan, wilt in spinach, then simmer the chicken in it.
