In honour of The Tuscan Feast (out in April 2018), and my recent trip to Tuscany, I’ve played with this classic Tuscan-inspired recipe for you to try.
Approx. 750g (2-4) chicken breasts (organic and free-range, please, because if you’re going to be sharing the love, let’s share it with our beautiful planet too.)
Olive oil
Two garlic cloves, minced
300mLs thickened cream
150mLs chicken stock
½ cup Parmesan cheese
1tsp dried Italian herbs (or pick a few of your favourites from your garden and chop them finely)
1½ cups baby spinach leaves
½ cup sundried tomatoes (preferably dry, not in oil)
Pasta or rice of choice to serve.
Olive oil
Two garlic cloves, minced
300mLs thickened cream
150mLs chicken stock
½ cup Parmesan cheese
1tsp dried Italian herbs (or pick a few of your favourites from your garden and chop them finely)
1½ cups baby spinach leaves
½ cup sundried tomatoes (preferably dry, not in oil)
Pasta or rice of choice to serve.
- Wash the chicken and cut each breast into thirds, crosswise
- Cook in the olive oil on a gentle heat until just brown and cooked through (no pink bits!)(Tip: I like to put the lid on the fry pan for some of the time so as to steam them a bit more than frying them. It keeps them moist. But do take the lid off towards the end to reduce the liquid till you get some lovely brown, sticky bits.)
- Give the minced garlic a turn in the fry pan for about a minute
- Pour in the cream and the stock, add your cheese and herbs, turn the heat up and bring to a simmer, stirring until it thickens.
- Add your sun-dried tomatoes and spinach and stir until the spinach has wilted then add your chicken back in too, giving it all another stir, raising the heat to take it back to a final simmer for a minute, lid on.
- Let it rest for ten minutes before serving alongside your choice of rice or pasta dish.
Bellissimo!
Josephine Moon 