Creamy spinach, sundried tomatoes and chicken

The lovely Andrea gave us some spinach out of their veggie patch and I had some chicken breasts defrosting. This is the recipe I ended up with, after amending something that was on the Tesco's web site!!

100g sundried tomatoes, plus 1 tbsp oil from the jar

600g of chicken breast

Cornflour

1 red onion sliced

3 garlic cloves, crushed

1 tsp chicken stock, made up to 100ml (I didn't measure, probably did about 200ml!)

Spinach - either a few handfuls of baby spinach, or large leaf spinach with the tough stems cut out and rougly sliced

Half a large or one whole lemon, juiced

150ml single cream (or a bit more, it was just like the brandy in the christmas cake!)

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Put the sundried tomatoes in a small, heatproof bowl and cover with 200ml boiling water; set aside.

Gently bash the thickest parts of the chicken breasts to flatten them a little, so they're an even thickness. Cut them into smaller pieces if you want to. I did! Season with salt and pepper, and lightly coat with cornflour.

Heat the sundried tomato oil in a large, deep, frying pan over a medium-high heat, then fry the chicken breasts, without turning, for 4-6 mins each side until golden and almost cooked through. Transfer to a plate and keep warm in the oven.

Reduce the heat to medium-low, add the onion and garlic and cook 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, and cook for 2 mins until wilted, then remove the lid and stir well.

Stir the 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, check that it's cooked, then serve.

We served it with potato and pea smash. V nice.