Light & Creamy Chicken

ingredients

• 1 Tbsp Olive oil
• 5 chicken thigh fillets (skin off)
• 1/2 cup sun dried tomatoes, halved
• 2 cups of fresh baby spinach
• 2 garlic cloves, crushed
• 1/2 cup thickened cream
• 1 cup chicken stock
• 1/3 cup parmesan cheese
• 1 Tbsp fresh Thyme leaves, finely chopped
• 1 fresh chilli, chopped roughly
• 2 stalks of spring onion, finely sliced
• Salt and pepper to taste

method

1. Trim the large fatty bits off the chicken thighs and coat with salt and pepper.
2. In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside.
3. In the same pan, cook garlic, thyme leaves, chilli and spring onion for two minutes.
4. Pour in stock, thickened cream and leave to simmer for a further 5 minutes.
5. Add in sun dried tomatoes and parmesan and leave for 1 minute.
6. Add in the browned chicken and leave to simmer for 30 minutes, until the chicken is cooked through with no pink in the centre (75°C).
7. 2 minutes before you’re ready to serve, chuck in the baby spinach and leave to wilt.
8. Serve on a yummy bed of rice!