Ingredients

· 1 tablespoon olive oil

· 20 g unsalted butter

· 4 small chicken fillets

· 2 garlic cloves, finely chopped

· 80 g sun-dried tomatoes, sliced

· 80 ml apple cider vinegar

· 250 ml thickened cream

· 125 ml chicken stock

· 60 g baby spinach

· 1 cup fresh basil leaves, torn

· Crusty bread, to serve

Method

Heat the oil and butter in a non-stick frying pan over high heat until butter is foamy. Season the chicken and add to the pan. Reduce heat to medium-high. Cook the chicken for five minutes each side to until just cooked through. Transfer to a plate. Cover with the foil to keep the chicken warm. Place the garlic in the pan. Cook, stirring, for one minute or until aromatic. Then, add the tomatoes and stir well to coat. Add the apple cider vinegar and cook for one minute or until reduced. Add the cream and stock. Return the chicken to the pan and simmer for five minutes or until liquid is reduced. Stir through the spinach until wilted. Season and sprinkle with the basil leaves. Serve with crusty bread.