Creamy Tuscan Chicken

This is my first attempt with Tuscan style food and it was lovely! I'm not usually big on creamy sauces as I find they can be quite bland but the sundried tomatoes, parmesan and mustard lifted this one into something special! It's also a very economical meal as the chicken goes a long way. You could serve it on rice or pasta instead - however the mood strikes you!

Serves: 4

Prep: 10 minutes

Cook: 20 minutes

Ingredients

2 tbsp oil

2 large chicken breasts, sliced in half lengthways

1 tsp salt

1 tsp ground black pepper

2 tsp paprika

2 tsp onion powder

3 tbsp jarred sundried tomatoes in oil

2 cloves garlic, crushed

1 tbsp Dijon mustard

1 1/2 cups light thickened cream

40g bag spinach

1/2 cup freshly grated parmesan cheese

4 Dutch cream potatoes

20g butter

1/4 cup milk

1 bunch broccolini

Method:

1. Peel and chop your potatoes into 2cm cubes. Place in salted water over high heat and bring to the boil. Cook until tender when pierced with a fork.

2. Meanwhile, lay out the chicken and season on both sides with salt, pepper, paprika and onion powder.

3. Heat half the oil in a large, heavy bottomed frying pan over high heat. Add the chicken and cook for around 5-6 minutes each side, then remove to a plate (don't worry if it's not cooked through, it's going back in the sauce later).

4. Lower the heat to medium and the rest of the oil. Cook the garlic and sundried tomatoes for 3 minutes or until golden. Add the mustard and stir through.

5. Pour in the cream and bring to a low simmer. Return the chicken to the pan, place a lid on and cook for a further 5 minutes or until the chicken is cooked through.

6. Steam your broccolini on the stove or microwave.

7. Remove the lid from the chicken pan and add the spinach and parmesan. Stir through until parmesan has melted into the sauce and spinach is wilted.

8. Drain the water from the cooked potatoes, add butter and milk and mash until smooth.

9. Spoon a dollop of mash onto each plate, top with chicken and sauce, and add broccolini on the side. Crack some fresh black pepper over the top and enjoy!