One-pot Italian chicken

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings


• 1 tablespoon olive oil
• 20g butter
• 4 chicken breasts fillets
• 2 garlic cloves, finely chopped
• 80g (1/2 cup) sun-dried tomatoes, sliced
• 250ml (1 cup) thickened cream
• 125ml (1/2 cup) Campbells chicken liquid stock
• 60g baby spinach
• 1 cup fresh basil leaves, torn
• White bread, to serve


• Step 1
Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. Season the chicken and add to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side to until just cooked through. Transfer to a plate. Cover with foil to keep warm.
• Step 2
Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic. Add the tomatoes and stir to coat. Add the cream and stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced. Stir through the spinach until wilted. Season and sprinkle with the basil leaves. Serve with white bread.

All ingredients are available in store.

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