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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken breast with salt, pepper, paprika, garlic powder, and mixed herbs.
Fry the chicken in butter until cooked through and golden, then set aside.
Add more oil and butter to the same pan, then add the diced shallots and garlic.
Add the sun-dried tomatoes and mushrooms and cook until softened.
Add 1/2 cup of water along with salt, pepper, mixed herbs, paprika, and garlic powder.
Pour in the double cream and stir through until well combined.
Add the spinach and let it wilt.
Return the cooked chicken breast to the pan and add the Parmesan cheese.
Cook for another 5 minutes until the cheese is melted and the sauce is creamy.
Garnish with fresh coriander and serve with your sides.
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For a thicker sauce, reduce the amount of water or let the sauce simmer longer.
You can substitute fresh spinach with frozen spinach if needed.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used, but cooking times may vary.
What can I use instead of double cream?
You can substitute double cream with heavy cream or a mixture of milk and butter.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead and reheat it gently before serving.
Is there a vegetarian option for this recipe?
You can replace the chicken with tofu or a meat substitute for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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