Frango ao molho de tomate seco

Ingredientes

• 4 skinless boneless chicken breasts
• 1 tsp salt
• 1 tsp Italian herb mix (or dried basil)
• 2 tbsp olive oil
• 2 cloves garlic
• 2 tbsp flour
• 60ml/1/4 cup dry white wine
• 250ml/1 cup chicken stock
• 3 tbsp sun-dried tomato pesto
• 250ml/1 cup double/heavy cream
• 30g/1 cup spinach

Modo de preparo

1. 1

   Season the chicken breasts with the salt and Italian herbs, heat the olive oil in a deep frying pan and brown the chicken for 3-5 minutes on each side until golden but not cooked all the way through. Remove to a separate plate and set aside till needed.

2. 2

   To the same pan add the minced garlic and cook over low heat for about 20 seconds, then sprinkle the pan with the flour all over and mix to combine with the olive oil to form a paste, cook for about 30 seconds while stirring, then add the white wine and scrape the bottom of the pan with a spatula to release the burned to the bottom bits, the mixture will turn brown, continue stirring for a minute or so.

3. 3

   Add the chicken stock, sun-dried tomato pesto and heavy cream, mix to combine and simmer for a couple of minutes, then bring the chicken breasts back to the pan and spoon the sauce over them, cook over low heat for 15 minutes, then add the spinach and cover the pan with a lid for 2-3 minutes to allow the spinach to wilt. Uncover the pan, stir the spinach in and take off the heat and serve.