Summary

Ingredients

• 400 g chicken breast
• 250 g spinach leaves, frozen
• 100 ml broth
• 200 ml cream
• 8 tomato (s), dried in oil
• 50 g parmesan cheese
• 1 shallot (s)
• 1 clove garlic
• salt and pepper
• Oregano, dried
• some oil

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Instructions

1. Thaw the spinach and squeeze out the excess water. Drain the tomatoes and cut into slices. Peel and chop the shallot and garlic.
2. Wash and dry the meat and season with salt and oregano. Heat a pan with a little oil and fry the meat on both sides for approx. 4 - 5 minutes, then set aside.
3. Sweat the shallot and garlic in the frying fat. Deglaze with cream and stock, add the tomatoes and let simmer for 2 minutes.
4. Stir in the spinach and parmesan. Season with salt and pepper. Add the chicken and warm up for 2 minutes.