Flatten your chicken breasts in between cling film using a mallet or a rolling pin.
Use the oil from the 100g sun dried tomatoes to fry the chicken, each side for around 7+ minutes each side . . . it might be worth using a probe thermometer here, as chicken tends to be slightly different sizes, make sure each one is over 75°c all the way through, set aside.
Add the onion, garlic and sun dried tomatoes, gently fry for 2 minutes, add the vinegar, simmer for 1 minute, then add the creme fraiche spinach and Parmesan, heat through, add the chicken, bring to a bubble then serve.
No reviews