A nice easy and tasty meal with chips, rice or jacket potato.
- 2 tbsp olive
oil
- 4 boneless,
skinless chicken breasts
- 1.5 garlic
cloves, minced
- 0.5 tsp Italian
seasoning
- 1 tsp paprika
- 0.5 cup chicken
broth
- 1 tbsp butter
- 0.5 cup heavy
whipping cream
- 0.5 cup Parmesan
cheese, freshly grated
- 0.5 cup cherry
tomatoes. halved
- 1 cup fresh
baby spinach leaves, roughly chopped
- 2
tsp tomato puree
- Handful
Grated Cheddar
- 1/2
onion
1.
Season chicken with Italian seasoning, paprika, salt and pepper.
2.
In a 12-inch cast-iron skillet over medium heat, add 2 tbsp
olive oil.
3.
When the skillet gets nice and hot, add your chicken and sear on
both sides until brown. Remove from the pan and set aside.
4.
Add butter, garlic, onion and diced tomatoes to pan for 5
minutes stirring occasionally on medium/ low heat.
5.
De-glaze pan with chicken broth. Scrape the pan to remove the
bits that might have stuck to the bottom.
6.
Add heavy cream, tomato puree, cheeses and spinach and simmer on
medium heat until the sauce begins to thicken stirring occasionally so that it
doesn't stick. (It took approx seven minutes.)
7.
Add the chicken back to the skillet, and simmer on low heat for five
minutes.
Calories: 380kcal | Net Carbohydrates: 4g
