FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Flatten your chicken breasts with a rolling pin or a mallet between sheets of cling film so they cook quicker.

Start by adding 70g of baby spinach to 350ml hot chicken/vegetable stock , add 20g basil leaves and stir with a fork until it wilts. Add to a nutri bullet or food processor and blitz for 15-20 seconds in batches until you have a smooth green stock. Set aside

Heat a large fry pan, add the oil from the sun-dried tomatoes and fry the chicken breasts first , skin side down to start for around 3 - 4 minutes until the skin is crispy and golden , turn over and cook the other side for another 3 minutes before removing on to a plate , add back once your sauce is made.

Sauce

Gently cook the red onion for a minute , then add the courgette , garlic and tomatoes and sundried tomato’s and cook for a few minutes until soft.

Add the chicken back into the pan

Add the green stock and bring to a bubble , add the frozen peas.

Simmer for 10 minutes on a low heat , with the chicken nestled in the sauce so it continues to cook all the way through , must be over 70c (check with a thermometer)

Turn off the heat and add the cream and Parmesan shavings and gently stir into the sauce until mixed with a spoon, heat through until everything is hot and bubbling

Serve immediately

We enjoyed it with rice