Ingredients 1 tbsp. extra-virgin olive oil 4 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 tsp. dried oregano 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. cherry tomatoes, halved 3 c. baby spinach 1/2 c. heavy cream 1/4 c. freshly grated Parmesan Lemon wedges, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
5oz of boneless chicken thighs or breast, chopped (all visible fat removed). 75 cups) of chicken stock . 1Spray a frying pan over a medium high heat with spray oil, add the chicken, season with salt and black pepper and cook until lightly golden. 1Mix the cornstarch with a little cold water to make a slurry, pour this into the sauce and stir until thickened and creamy. 1Add back in the chicken and stir in the spinach. 1Add the chicken and sauce to a an ovenproof dish