This tasty chicken dish is great for a mid-week dinner that everyone will love! With just a few quick and easy ingredients, it’s super easy to whip up, while still tasting absolutely delicious.

Thanks to the ease of everything being cooked in the one pan, you’ll save time on washing up. Serve it up on its own, with a side of roast veggies or on top of some plain pasta and enjoy!

Ingredients

• 2 tbs olive oil
• 4 chicken breast fillets
• 1 leek, pale section only, thinly sliced
• 200g cup mushrooms, sliced
• 1 tsp minced garlic
• 1 tbs plain flour
• 300ml light cooking cream
• 60g pkt baby spinach
• 1 tbs chopped chives

Method

1. Heat half oil in large deep frying pan over medium-high heat. Use a sharp knife to cut 3 slits in the top of each piece of chicken. Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.
2. Heat remaining oil in the pan over medium heat. Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens. Add flour and cook, stirring, for 1 min or until vegetables are well coated.
3. Return the chicken to the pan with the cream. Cook, covered, for 3 mins or until the sauce thickens slightly. Stir in the spinach and chives. Season.