Creamy Tuscan Chicken

Ingredients

• 500g Chicken Breast Boneless Skinless (sliced into thick strips or left whole)
• Golden Sun Sun-Dried Tomatoes (roughly chopped)
• 500ml Anchor Cream
• Leaderbrand Spinach Bag (use 2–3 large handfuls)
• Mainland Grated Parmesan 200g
• 1 Brown Onion (finely diced)
• 1 Garlic Bulb (use 3–4 cloves, crushed)
• 6 Washed White Potatoes (halved)
• 1 tbsp olive oil or butter
• Salt and pepper to taste

Instructions

1. Step 1 — Boil the potatoes. Peel and roughly chop the washed white potatoes into even-sized chunks. Place in a large saucepan, cover with cold salted water and bring to the boil. Cook for 15–18 minutes until completely tender and a knife slides through easily with no resistance.
2. Step 2 — Sear the chicken. While the potatoes cook, season the chicken breasts generously on both sides with salt and pepper. Heat a tablespoon of olive oil or butter in a large frying pan over medium-high heat. Cook the chicken for 4–5 minutes each side until golden and cooked through. Remove from the pan and set aside to rest.
3. Step 3 — Soften the onion and garlic. In the same pan over medium heat, add the diced onion and cook for 4–5 minutes until soft and golden. Add the crushed garlic and cook for a further 1–2 minutes until fragrant, picking up all the flavour left behind from the chicken.
4. Step 4 — Add the sun-dried tomatoes. Add the roughly chopped Golden Sun Sun-Dried Tomatoes to the pan and stir through the onion and garlic. Cook for 1–2 minutes — the sun-dried tomatoes add a rich, intense sweetness that is the heart of a great Tuscan sauce.
5. Step 5 — Build the cream sauce. Pour the full 500ml of Anchor Cream into the pan and stir to combine. Bring to a gentle simmer and cook for 4–5 minutes, stirring regularly, until the sauce has thickened slightly and turned a beautiful golden colour from the sun-dried tomatoes.
6. Step 6 — Add the parmesan and spinach. Stir in a generous handful of Mainland Grated Parmesan and watch it melt into the sauce beautifully. Add 2–3 large handfuls of Leaderbrand Spinach and fold through gently — it will wilt into the sauce within 1–2 minutes. Taste and season with salt and pepper.
7. Step 7 — Mash the potatoes. Drain the cooked potatoes and return to the hot pan. Mash well with a knob of butter from the fridge and a splash of the Anchor Cream from the sauce if needed until smooth and creamy. Season generously with salt and pepper. Good mash should be lump-free, fluffy, and rich — take your time with this step.
8. Step 8 — Return the chicken. Slice the rested chicken into thick pieces and return to the pan, nestling into the creamy Tuscan sauce. Spoon the sauce generously over the top and simmer on low for 2–3 minutes until everything is warmed through.
9. Step 9 — Serve. Spoon a generous portion of creamy mash onto each plate. Lay the Tuscan chicken alongside and ladle the sauce over the top. Finish with an extra grating of Mainland Parmesan and serve immediately.