My grandma used to say the way to a
man’s heart was through his stomach.
I bet you could find anyone’s heart
with this delicious dish of hers – the
creamy chicken melts in your mouth as
hints of Parmesan cheese filter through;
sun-dried tomatoes tantalise your taste-
buds as you experience the gentle flavour
of Italian herbs.
Let me know if my grandma’s advice worked for you.
Facebook: The Flying Cook.
A happy Valentine’s weekend from
The Flying Cook
Tuscan creamy chicken
(Easy recipe for busy people)
4 chicken breasts
4 tbs olive oil
1 cup fresh cream
1 clove garlic finely chopped
½ cup chicken stock
1 cup baby spinach leaves
½ cup Parmesan cheese
1/2 cup sun-dried tomatoes in oil
1 tsp Italian herbs
salt and ground black pepper to taste
Method
Heat the oil to a medium/hot
temperature.
Sprinkle salt and pepper on to the chicken breast.
Fry the chicken for 5 minutes each side until light brown.
Chicken should not be completely cooked through, but still pink in the centre.
Remove from the pan.
Add garlic to the pan and fry for 3 minutes until soft.
Add cream, chicken stock, Parmesan cheese, sun-dried tomatoes and spinach.
Simmer until the sauce thickens.
Add the chicken to the sauce, simmer for 10 minutes.
Serve hot with pasta and garnish with fresh Italian herbs.
