Serves 4 | PREP 10mins | COOK 20mins
- 4 small chicken breasts (or 2 large chicken breasts, cut in half, lengthwise)
- salt and pepper
- ¼ cup flour
- 1 tbsp butter
- 2 tbsp olive oil
- 8 cloves of garlic peeled or crushed
- 2 teaspoons of fresh thyme
- ½ cup chicken stock or white wine
- 1 cup cream
- 2 cups packed baby spinach
- Season chicken breasts on both sides with salt and pepper then coat with flour.
- Add the butter and half the olive oil in a large skillet and heat over a medium to high heat. Sear chicken until golden brown, (about 3-4 minutes each side). Remove from the pan and set aside on a plate.
- Add the remaining olive oil to the pan. Turn the heat down to medium and add the garlic and thyme. Fry until light brown on all sides (if using whole cloves), being careful to not burn it.
- Add the stock and bring to a boil. Reduce the heat and simmer until reduced by half. Pour in the cream and gently bring to the boil. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
- Once the chicken is cooked, add in the spinach and toss until completely wilted. Season with salt and pepper.
- Serve over spaghetti or with roasted potatoes. You might like to add some mushrooms or cherry tomatoes when cooking.