Tuscan chicken with hazelnut cream

Rich, one-pan Tuscan chicken with sun-dried tomatoes, spinach, garlic and hazelnut cream. No heavy cream needed.

Ingredients

• 3 chicken breasts
• Salt and black pepper
• Olive oil
• 4 garlic cloves, thinly sliced
• 6–8 sun-dried tomatoes, sliced into strips
• 2 tbsp hazelnut cream
• 400 ml chicken stock
• 1 tsp Dijon mustard
• 40–50 g grated Parmesan
• 2 large handfuls baby spinach
• 1 tsp herbes de Provence
• Juice of ½ lemon

To serve

• Fresh basil
• Freshly ground black pepper
• Grated Parmesan

Method

1. Season the chicken with salt, pepper and herbes de Provence. Heat a little olive oil in a pan and sear the chicken on both sides until golden. Transfer to a plate.
2. Add the garlic to the same pan and cook for about 30 seconds. Add the sun-dried tomatoes and cook for another minute.
3. Pour in the chicken stock. Stir in the hazelnut cream, Dijon mustard and Parmesan. Heat, stirring, until the sauce is smooth.
4. Return the chicken to the pan and simmer for 8–10 minutes, or until fully cooked through.
5. Add the spinach and stir until wilted, then add the lemon juice. Serve with fresh basil, black pepper and more Parmesan.