One-pot Italian Chicken
Ready in just 25 minutes, this creamy casserole is made from chicken breast fillets and classic Italian ingredients including tomatoes, white wine, basil and crusty bread.
Ingredients
- 1 tbsp olive oil
- 20g Devondale Unsalted Butter
- 4 small Chicken Breast Fillets
- 2 garlic cloves, finely chopped
- 80g (1/2 cup) sun-dried tomatoes, sliced
- 80ml (1/3 cup) white wine
- 250ml (1 cup) thickened cream
- 125ml (1/2 cup) Massel chicken-style liquid stock
- 60g packet of fresh baby spinach
- 1 cup fresh basil leaves, torn
- Crusty bread, to serve
![](https://assets.foleon.com/eu-central-1/de-uploads-7e3kk3/48074/one-pot_italian_chicken.826dce52da5e.jpg?ext=webp)
Method
- Heat the 1 tbsp olive oil and 20g Devondale Unsalted Butter in a large non-stick frying pan over high heat until butter is foamy.
- Season the 4 small Chicken Breasts Fillets and add to the pan. Reduce heat to medium-high.
- Cook the chicken for 5 minutes each side until just cooked through. Transfer to a plate. Cover with foil to keep warm.
- Place the 2 garlic cloves, finely chopped in the pan. Cook, stirring, for 1 minute or until aromatic.
- Add the 80g (1/2 cup) sun-dried tomatoes, sliced and stir to coat.
- Add the 80ml (1/3 cup) white wine and cook for 1 minute or until reduced.
- Add the 250ml (1 cup) thickened cream and 125ml (1/2 cup) Massel chicken-style liquid stock. Return the chicken to the pan and simmer for 5 minutes or until the liquid is reduced.
- Stir through the 60g pkt baby spinach until wilted. Season and sprinkle 1 cup fresh basil leaves, torn. Serve with crusty bread
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