Creamy Italian Chicken

Creamy Italian Chicken
(recipe adapted from

Serves: 4

4 small chicken breasts fillets, trimmed
freshly ground black pepper
2 teaspoons olive oil
20 grams reduced fat butter
2 garlic cloves, finely chopped
80 grams sun-dried tomatoes, sliced
1/3 cup dry white wine
1 cup reduced fat thickened cream
1/2 cup chicken stock
60 grams baby spinach
1 cup fresh basil leaves, torn

Season chicken with salt and pepper.

Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. Add the seasoned chicken  to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.

Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic.

Add the tomatoes and stir to coat.

Add the wine and cook for 1 minute or until reduced.

Add the cream and stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced.

Stir through the spinach until wilted. 

Season to taste and sprinkle with the basil leaves.

Serve with vegetables and crusty bread, if desired.