Ingredients: (serves 2)
2 chicken breasts (skin removed)
2 tbsp. olive oil
2-3 cloves garlic, crushed
200ml double cream
1 tsp dried oregano
3 tbsp. grated parmesan cheese
1 tomato, deseeded and chopped
3 handfuls spinach
salt & pepper (to taste)
Heat 1 tbsp. of the oil in a sauté pan and cook the chicken breasts for about 4-5 minutes per side, until mostly cooked. Remove from the pan and set to one side; covering to keep warm.
Add the second tbsp. oil and the garlic. Fry on a medium heat for 30 seconds and then add the oregano, cream and parmesan. Whisk as it thickens a little. Then add the chopped tomato and spinach. Mix thoroughly and let the spinach wilt.
Add the chicken back to the pan and spoon over the sauce. Cook for a further 5 minutes on a medium heat and serve. Delicious.
