Spinach
Baby spinach is sweeter
than larger leaves
Need to know Don’t worry if it
looks like a lot – spinach shrinks!
C RE A M Y S P I N AC H C H I C K E N
Serves 4
Takes 40 mins
Cost per serve £1.68
100g drained sundried tomatoes,
sliced lengthways, plus 1 tbsp oil
from the jar
2 x 300g packs chicken breast fillets
5 tsp cornflour
1 red onion, thinly sliced
3 garlic cloves, crushed
½ chicken stock cube, made up
to 100ml
10
250g pack baby spinach
½ lemon, juiced
150ml single cream
1 Put the sundried tomatoes in a
small, heatproof bowl and cover
with 200ml boiling water; set aside.
2 Lay the chicken breasts between
2 pieces of clingfilm and use
a rolling pin to gently bash the
thickest parts to flatten them a
little, so the breasts are an even
thickness. Season with salt and
lightly coat with 4 tsp cornflour.
Heat the sundried tomato oil in a
large, deep, lidded frying pan over
a medium-high heat, then fry the
chicken breasts, without turning, for
4-6 mins each side until golden and
cooked through. Transfer to a plate
and cover to keep warm.
3 Reduce the heat to medium-low,
add the onion and garlic and cook
For more spinach recipes, visit tesco.com/recipes
for 10 mins, stirring occasionally,
until softened; add a splash of water
if it starts to catch. Add the stock
and sundried tomatoes; simmer for
1 min. Add the spinach, cover and
cook for 2 mins, then remove the
lid and stir well.
4 Mix 1 tsp cornflour with 2 tbsp
water in a small bowl. Stir the
cornflour mixture, lemon juice and
cream into the pan and simmer for
2 mins until thickened. Return the
chicken to the pan, cover and cook
for 2-3 mins more until the chicken
is warmed through, then serve.
Each serving contains
Energy
1419kJ
339kcal
17%
Fat
Saturates
16g 6g
22% 30%
Sugars
Salt
4g
4%
1.8g
30%
of the reference intake. See page 105.
Carbohydrate 9g Protein 40g Fibre 3g
1 of your 5-a-day; high in protein; source
of vitamin B6; source of folic acid
