Butter chicken
Make this easy butter chicken using whatever curry paste you have. It’s the combo of butter, almonds and yogurt that magically creates such a creamy sauce
Creamy Tuscan chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp plain flour
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 skin-on chicken breasts
- 280g jar of sundried tomatoesdrained, roughly chopped and 2 tbsp of oil reserved
- 4 garlic clovescrushed
- 125ml dry white wine(we used cabernet sauvignon)
- 250ml chicken stock
- 120g baby spinach
- 175ml double cream
- 50g parmesanfinely grated, plus extra to serve
- 12g parsleyfinely chopped
Nutrition: per serving
- kcal746
- fat45.5g
- saturates21.2g
- carbs25.3g
- sugars14.8g
- fibre5.8g
- protein50.2g
- salt1.04g
Method
step 1
Combine the flour with the dried herbs and seasoning on a plate. Dust the chicken all over with the mixture.
step 2
Heat the oil from the jar of sundried tomatoes in a large, deep, lidded frying pan and cook the chicken over a medium-high heat for 2-3 mins on each side or until golden brown. Remove the chicken with tongs to a plate.
step 3
Reduce the heat and cook the tomatoes and garlic in the pan for 1-2 mins or until aromatic. Increase the heat and pour in the wine, bubbling for 1 min. Return the chicken to the pan, skin-side up, before pouring the stock around the chicken. Cover with a lid and cook for 12-15 mins over a low simmer or until the chicken is cooked through.
step 4
Remove the chicken with tongs to a plate. Stir in the spinach, cream, parmesan and parsley, and cover with a lid, cooking over a low heat for 4 mins. Stir well to combine, then serve the chicken with the sauce, extra parsley and parmesan.
