Creamy Tuscan-Style Chicken (American Diner Version)

• 600 g Chicken breast
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 ½ tbsp Olive oil
• 3 cloves Garlic
• 1 tbsp Dijon mustard
• 250 ml Chicken stock
• 250 ml Double cream
• 60 g Parmesan
• 80 g Sun-dried tomatoes
• 100 g Baby spinach
• 1 medium Lemon

1. Pat the chicken dry, then season all over with the salt and black pepper. Finely grate the parmesan, slice the sun-dried tomatoes into thin strips, and finely chop the garlic. Zest the lemon, then cut it in half and squeeze the juice.
2. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until golden, then transfer to a plate. If the pan looks dry, add a small splash more olive oil.
3. Reduce the heat to medium and add the garlic to the pan, stirring for 30 to 60 seconds until fragrant. Whisk in the dijon mustard, then pour in the chicken stock and scrape up any browned bits. Simmer for 2 minutes to reduce slightly.
4. Stir in the double cream and bring to a gentle simmer, then add the parmesan and stir until melted and smooth. Add the sun-dried tomatoes and return the chicken (and any juices) to the pan. Simmer gently for 6 to 8 minutes, turning once, until the chicken is cooked through and the sauce lightly thickens.
5. Take the pan off the heat and stir in the baby spinach until just wilted. Add the lemon zest and a squeeze of lemon juice, then taste and adjust with more lemon juice if you like it brighter. Serve straight away with plenty of sauce.

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