Marry Me Chicken

750g boneless, skinless chicken breasts

¼ cup flour

½ tsp salt

½ tsp white pepper

dash of white wine (optional)

1 cup chicken stock

¼ cup sundried tomato paste*

2–3 fresh thyme sprigs

½ cup Tatua Cooking Cream

120g baby spinach

¼ cup finely grated parmesan

extra virgin olive oil or avocado oil

1. Slice the chicken breasts in half horizontally. 
2. Mix the flour, salt and white pepper together on a plate and dredge the chicken with this.
3. Heat a little oil in a large pan and brown the chicken on both sides. You may have to do this in two batches.
4. Remove the chicken and deglaze the pan with a slosh of wine (if using). Add in the stock along with the sundried tomatoes, thyme and Tatua Cooking Cream. Simmer for 5 minutes then add the chicken back in along with the spinach.

5. Continue to simmer until the chicken is cooked. Add in the parmesan and serve.

    

   *Sundried tomato paste can be substituted for finely chopped sundried tomatoes.

Recipe and image by Nourish Magazine