Creamy Tuscan-Style Chicken Skillet

• 650 g Chicken breast
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 4 cloves Garlic
• 90 g Sun-dried tomatoes
• 200 ml Chicken stock
• 250 ml Double cream
• 120 g Spinach
• 60 g Parmesan

1. Pat the chicken dry, then season all over with the fine sea salt and black pepper. Peel and finely grate the garlic. Roughly chop the sun-dried tomatoes and grate the parmesan.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until deeply golden, then transfer to a plate.
3. Reduce the heat to medium and add the garlic to the pan. Cook for 30 to 60 seconds until fragrant, then stir in the sun-dried tomatoes.
4. Pour in the chicken stock and scrape up any browned bits from the base of the pan. Simmer for 2 minutes to reduce slightly.
5. Stir in the double cream and bring to a gentle simmer. Return the chicken (and any resting juices) to the pan and simmer for 6 to 8 minutes, turning once, until the chicken is cooked through and the sauce lightly thickens.
6. Add the spinach in handfuls, stirring until just wilted. Take the pan off the heat and stir in the parmesan until melted and glossy. Taste and adjust with a pinch more salt and pepper if needed, then spoon the sauce over the chicken to serve.

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