- 500g boneless skinless chicken breasts, cut into pieces
- Knob of butter (1 tbsp)
- Olive oil (1 tbsp)
- 3 garlic cloves finely chopped
- 8 sun-dried tomatoes - roughly chopped
- 5 - 10 button mushrooms - quartered
- 1 tbsp plain flour
- 2 cups of chicken stock
- 1 cup of thickened cream
- Salt and pepper to taste
- 2 tbsp grated parmesan cheese
- 1 cup baby spinach leaves
Instructions
Place a large frying-pan or wok over medium heat. Add the butter and olive oil and cook the
chicken until browned on all sides. Add the garlic, sun dried tomatoes and mushrooms and cook until tender. Add the
flour and stirring gently, cook for another minute.
Slowly add the chicken stock, cream, salt and pepper, and stir until it thickens.
Remove from the heat and add the parmesan cheese and spinach and stir gently until the spinach wilts.
Serve over linguine or spaghetti
Slowly add the chicken stock, cream, salt and pepper, and stir until it thickens.
Remove from the heat and add the parmesan cheese and spinach and stir gently until the spinach wilts.
Serve over linguine or spaghetti
