Creamy Sun-Dried Tomato Chicken

Ingredients

• 190g (6.5 oz) chicken breast
• 35g (3 tbsp) sun-dried tomatoes in oil, sliced
• 40ml (2.5 tbsp) double / heavy cream
• 20g (1/4 cup) parmesan, finely grated
• 50g (1.5 cups loose) spinach
• 1 tsp oil from the sun-dried tomato jar
• 2 garlic cloves (6g), minced
• 1 tsp dried oregano, 1/4 tsp chilli flakes
• 1/2 tsp fine salt, 30ml (2 tbsp) water

Method

1. Pat the chicken dry and season both sides with the salt and oregano.
2. Heat the 1 tsp of jar oil in the skillet over medium-high. It is already carrying the tomato flavour, so it saves you a separate fat.
3. Sear the chicken 5 min a side, to 74C / 165F at the thickest point, then move it to a board to rest.
4. Lower the heat to medium and fry the garlic, chilli flakes and sun-dried tomatoes 60 seconds until the oil runs red.
5. Add the cream and the 2 tbsp water, scraping the base clean, and simmer 2 min until it coats a spoon.
6. Off the boil, stir in the parmesan until it melts smoothly, then wilt the spinach through for 60 seconds.
7. Slice the rested chicken across into 1cm / 1/2in strips and fold it back into the sauce with its juices.