For best results, always weigh ingredients where a weight is provided
Equipment
Deep large skillet / frying pan
Instructions
Slice the chicken into large chunks (2-bite sized or 2x2 inch) then add them to a large bowl with the salt, thyme and pepper. Mix well to coat evenly.
Heat the oil in a frying pan / large skillet over medium-high heat then add the chicken. Cook for 3-4 minutes on each side or until just cooked through.
Set the chicken aside on a plate and cover with foil, then add the garlic to the pan. Cook for 1 minute, stirring often so it doesn’t burn.
Add stock and vinegar, and deglaze the pan using the spatula to remove any bits that are stuck to the pan. Let it come to a simmer and reduce for about 1 minute or until reduced by half.
Add the cream and chilli flakes and stir. Bring it back to a simmer again and let it reduce and thicken slightly.
Add the parmesan cheese and stir until melted through.
Add the chicken back to the pan, along with the spinach and cook stirring and turning it all over until the spinach is wilted and everything is nice and hot.
Great served over mashed potato. Rice and pasta are also good.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
If you want to stir this through pasta like penne or shells, for instance cut the chicken into smaller pieces so that you can eat it just with a fork.
Mushrooms are great in this too. Slice them and saute them after the chicken has been removed until they’re golden. You may need to add more oil as they will absorb it. Then just continue on at step 3 with the garlic.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.