Tuscan chicken

This quick midweek dinner makes the most of the colour and flavour of spinach. Serve with spring greens or orzo.

SERVES 4 PREP 10 mins COOK 30 mins EASY

2 tbsp plain lour

1 tbsp smoked paprika

2 tsp oregano

4 skin-on chicken breasts

80g sundried tomatoes, chopped, plus 1 tbsp oil from the jar (or use olive oil)

4 garlic cloves, inely grated

or crushed

125ml white wine

250ml chicken stock

200g spinach

150ml double cream

75g grated parmesan cooked rice, to serve small handful of parsley, chopped

Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.

Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.

GOOD TO KNOW calcium • folate • vit c • iron • 1 of 5-a-day

PER SERVING 672 kcals • fat 41g • saturates 20g • carbs 19g • sugars 10g • ibre 5g • protein 49g • salt 1.1g