Creamy Sundried Tomato Chicken
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Creamy Sundried Tomato Chicken
Recipe by Brent Draper
Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins
Ingredients
2 Coles chicken breast fillets, halved horizontally
1 small brown onion, sliced
2 cloves garlic, minced
½ teaspoon oregano
1 teaspoon paprika
½ cup sundried tomatoes
½ tablespoon tomato paste
½ cup Coles Real Chicken stock
1 small packet baby spinach
200ml thickened cream
Fresh herbs – dill and parsley, roughly chopped
1 lemon, juiced
1 teaspoon cayenne pepper
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles black pepper
Method
Season the halved chicken breasts with salt and pepper. Heat a large pan over medium heat, drizzle with olive oil, and cook the chicken until golden and cooked through. Set aside.
In the same pan, add the sliced onions and garlic, cooking for about 3 minutes until softened. Stir in the oregano, paprika, cayenne pepper, and tomato paste, mixing well.
Pour in the chicken stock and add the sundried tomatoes. Let the mixture cook for 3-4 minutes until it slightly reduces.
Stir in the thickened cream and spinach, cooking until the spinach wilts. Return the cooked chicken to the pan, simmering in the sauce for about 1 minute.
To serve, plate the chicken and spoon the creamy sundried tomato sauce over the top. Garnish with freshly chopped dill, parsley, a drizzle of olive oil, and a squeeze of lemon.
Season with salt and pepper to taste.
