Chicken with Creamy Spinach Sauce

 

Chicken with Creamy Spinach Sauce

Servings | 2
Estimated POINTS® value per serving | 3.5

2 x chicken breasts
good handful of frozen chopped spinach
4 tblsp h/f creme fraiche
1 onion, chopped,
1 clove garlic, crushed
grain mustard, to taste
1/2 pt veg stock
salt and pepper

Slice in to your chicken to make a little 'pocket', Set aside.

Defrost spinach in the microwave, (do not drain) then take about 1 good tablespoon of it and mix with about 1 tblsp creme fraiche, salt and pepper and mustard to taste. Stuff it in your chicken breasts, then pop them in the ovenon gas mark 6 for 20 mins.

While they are cooking, cook your onions and garlic in the veg stock, and simmer until they are tender and stock is almost all gone, just enough to cover the onions and garlic. Chuck in the rest of your spinach and heat through. Reduce the heat, add the remaining 3 tblsp creme fraiche, some grain mustard (I usually use about 1 tblsp) and salt and pepper. Heat gently, but do not allow to boil.

Take out your chicken breasts, serve and then pour the rest of your spinach sauce over the to

You can add white wine to the stock which is nice, but don't forget the extra points.