There are at least three ways you can enjoy this popular creamy chicken dish, try it as Tuscan chicken (spooned into vol-au-vents) or wrapped in tortillas and baked for a fabulous burrito option.
Ingredients
Method
1.Trim excess fat from the chicken breasts and cut into thin pieces (about 2-3mm thick). Season well with salt and freshly ground black pepper.
2.Place a large fry pan over medium heat. Add olive oil and 1/3 of the chicken strips. Cook for 4-5 minutes, tossing until the chicken is golden-brown and cooked through. Set aside and repeat with remaining chicken, cooking in two more batches.
3.Add the thickened cream to the pan with most of the herbs and stir. Simmer for 2-3 minutes or until the sauce thickens slightly.
4.Return the chicken and juices to the sauce, simmering for a further 2 minutes. Sprinkle with remaining herbs and serve direct from the pan. Accompany with steamed seasonal vegetables or cooked linguine.
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