Tuscan Garlic Butter Chicken

Ingredients

• 200g (7 oz) chicken breast
• 60g (2 cups loose) spinach
• 40g (1/4 cup) sun-dried tomatoes in oil, drained and sliced
• 30ml (2 tbsp) double / heavy cream
• 20g (1/4 cup) parmesan, finely grated
• 10g (2 tsp) butter
• 3 garlic cloves (9g), sliced
• 1 tsp dried Italian herbs, 1/2 tsp fine salt, 1/4 tsp black pepper
• 60ml (1/4 cup) water

Method

1. Lay the breast flat and slice it horizontally almost through, then open it out like a book. An even thickness is the only way it cooks evenly.
2. Season both sides with the salt, pepper and herbs.
3. Melt the butter in the skillet over medium-high and sear the chicken 5 min a side, until golden and 74C / 165F at the centre. Move it to a plate.
4. Turn the heat to medium-low and fry the garlic and sun-dried tomatoes 60 seconds in the fat left behind. The oil will turn red.
5. Pour in the cream and the 60ml water and scrape every brown patch off the base with a wooden spoon - that is where the flavour of the dish lives.
6. Simmer 2 min until it thickens enough to coat a spoon, then take it off the boil and stir in the parmesan until smooth.
7. Add the spinach a handful at a time and stir until just wilted, about 60 seconds.
8. Return the chicken with any juice from the plate and spoon the sauce over for 2 min.