Tender chicken breasts in a thick, creamy tomato and spinach sauce. Simple-to-make, gourmet-looking and lactose-free but packs in the calories recipe. Keep it for special occasions.
Tuscan Chicken
| Main Dish | Low Carb | Paleo | Chicken Turkey And Pork |
Ingredients
- 2 x (medium) chicken breasts
- 110 g (1 x medium) onion
- 20 g sun-dried tomatoes
- 225 g baby spinach
- 3 x cloves garlic
- 240 ml coconut cream
- ½ tbsp lard
- ½ tsp salt
- ½ tsp black pepper
- 1 x chicken stock cube
- ½ tsp dried sage
- ½ tsp dried rosemary
- ½ tsp dried basil
- ½ tsp dried parsley
- ⅛ tsp dried mustard powder
Instructions
Preparation
- Peel, top and tail and dice the onion.
- Crush the garlic.
Method
- Step 1
- Season all sides of the chicken breasts with salt and pepper.
- Step 2
- Heat the lard in a large frying pan on medium-high heat. (Number 6.)
- Step 3
- When the lard is hot, fry the chicken breasts for 7 mins on each side.
- When the chicken is cooked, and the juices run clear, remove from the pan, wrap in aluminium foil and set aside.
- Step 4
- In the same pan, fry the diced onion until translucent.
- Turned the hob down to low.
- Add the garlic and stir in.
- Step 5
- Add the coconut cream, chicken stock cube, sage, rosemary, basil, parsley, mustard powder, sun-dried tomatoes and baby spinach.
- Stir together gently.
- Step 6
- Add the chicken breasts back to the pan.
- Cook for a further 5 mins.
- Step 7
- Serve.
Alex