Take one pan: Tuscan chicken | Daily Mail Online

FEEDS 4-6

TAKES 30 minutes

olive oil, for frying

4 large chicken breasts, halved lengthways (or cut into thirds for very thick breasts)

1 onion, finely sliced

2 garlic cloves, finely chopped

1 tsp paprika, plus extra to serve

8-10 sundried tomatoes, cut into slivers

300ml crème fraîche

50ml whole milk

large handful of spinach, shredded

mashed potato or cooked rice, to serve

• Drizzle a little oil into a large, deep frying pan on a medium-high heat. Once hot, add the chicken and fry for 4-5 minutes on each side until sealed and starting to colour. Remove from the pan and set aside on a plate.
• Place the onion in the pan with a little more oil and fry for 5 minutes, until softened. Add the garlic, paprika and sundried tomatoes. Fry for 1 minute, then stir in the crème fraîche and milk, and season with a generous grinding of salt and pepper. Add the spinach and heat on a gentle simmer for 2-3 minutes.
• Add the chicken to the sauce and simmer gently for 10 minutes, or until the chicken is cooked through. Finish with a sprinkling of black pepper and paprika and serve with mashed potato or rice.