What she’d tell you
A friend in Florence made this for me on a wet evening and I have made it a hundred times since. It looks like you fussed. You did not.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Season the chicken breasts well on both sides with salt and black pepper.
Heat the olive oil in a large pan over medium-high. Brown the chicken 5 minutes each side until golden, then lift it onto a plate. It will not be cooked through yet.
Turn the heat down to medium. Add the garlic and the halved cherry tomatoes to the same pan and cook 2 minutes, scraping up the golden bits.
Pour in the cream and stir in the parmesan. Let it bubble gently for 3 minutes until it thickens slightly.
Add the spinach and stir until it wilts. Return the chicken and any juices from the plate, and simmer 5 minutes more until cooked through.
Taste, add salt if it needs it, and serve.
If you haven’t got it
Cream
crème fraîche: a little sharper, just as good
Spinach
kale, but give it two minutes longer to soften
Keeping it
Three days in the fridge, covered.
Gently in a pan over low heat with a splash of milk. Cream sauces split if you rush them.
