Delicious Chicken Fillets in Creamy Mushroom and Sundried Tomato Sauce
Juicy and tender chicken fillets cooked in a light, creamy sauce filled with mushrooms, sundried tomato and spinach. Perfect served over steamed rice or mashed potatoes!
Ingredients
- 2 large chicken breasts approx 200g each
- 1 tbsp olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon paprika
- 1 onion
- 4 cloves garlic
- 200 g mushrooms button or swiss brown
- 1/2 cup sundried tomatoes
- 1 tbsp oil from sundried tomatoes
- 250 ml chicken stock
- 250 ml pouring/cooking cream
- 2 cups of baby spinach leaves
- salt and pepper to taste
Instructions
- Cut the chicken breast through the middle horizontally to make them into fillets, to make 4 chicken fillets in total.
- Sprinkle over salt, pepper and paprika over the chicken fillets, rub it in and set aside.
- Dice onion, mince garlic cloves and slice mushrooms.
- If the sundried tomatoes are whole, slice them into smaller strips.
- Heat olive oil in a large sauce pan, and place chicken into the pan.
- Cook for 3 minutes each side and remove from the pan and set aside on a plate. (The chicken will not be cooked all the way through, you will cook it further in the sauce later on).
- Heat the oil from the sundried tomatoes in the same pan.
- Add onion, garlic and mushrooms and cook for 2-3 minutes until everything is golden and fragrant (not burned).
- Move everything aside in the pan so you can fit the chicken fillets back inside the pan.
- Mix the chicken stock and cream together in a measuring jug or bowl, then pour into the saucepan over the chicken.
- As soon as it comes to the boil, turn down to a gentle simmer, and cook covered for 12 minutes.
- Add the spinach in the last minute of cooking and stir through to just wilt it.
- Taste it and see if it needs any extra salt or pepper.
- Serve with your choice of sides - mashed potatoes, rice or pasta.