Serves 2
Directions
- 1Slice two chicken breasts in half lengthways.
- 2Season chicken with olive oil, paprika, garlic granules, mixed herbs, salt & pepper.
- 3Cook chicken in a pan over a medium heat until golden and cooked through.
- 4Remove the chicken from the pan and set to the side.
- 5Soften one diced brown onion in the pan.
- 6Add 3 crushed garlic cloves and cook for a further couple of minutes.
- 7Add 150ml chicken stock, 1 tsp Dijon mustard and a squeeze of lemon.
- 8Simmer until the sauce reduces down.
- 9Add 150ml of double or single cream.
- 10Season with salt & pepper.
- 11Add about 25g grated Parmesan.
- 12Add a couple handfuls of chopped spinach and some fresh parsley.
- 13Simmer until the sauce thickens and the spinach wilts down.
- 14Serve with mash, green beans, extra parmesan & parsley.
Ingredients
- 2 chicken breasts
- olive oil
- paprika
- garlic granules
- mixed herbs
- salt
- pepper
- 1 diced brown onion
- 3 crushed garlic cloves
- 150 ml chicken stock
- 1 tsp Dijon mustard
- lemon
- 150 ml double or single cream
- 25 g grated Parmesan
- 2 handfuls chopped spinach
- fresh parsley
- mash
- green beans
- extra parmesan
- parsley
Equipment
panmeat thermometer
Tips
- Use a meat thermometer to check if the chicken is cooked through.
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