Recipe Details

Ingredients

1. 1 ½ tbsp olive oil
2. 4 small chicken breast fillets
3. 1 tsp sweet paprika
4. 3 garlic cloves, crushed
5. 1 tbsp chopped fresh rosemary leaves
6. 2 tbsp plain flour
7. 500ml (2 cups) salt-reduced chicken stock
8. 125ml (1/2 cup) cream for cooking
9. 25g (1/3 cup) finely grated parmesan
10. 1/2 bunch (about 4 stems) silverbeet, stems removed, leaves coarsely chopped
11. 2 roma tomatoes, finely chopped
12. Small fresh basil leaves, to serve

Description

• Step 1

  Heat 2 tsp of the oil in a large frying pan over medium-high heat. Add the chicken and cook for 3 minutes each side or until golden. Transfer to a plate.

• Step 2

  Heat the remaining oil in the pan over medium heat. Add the paprika, garlic and rosemary. Cook, stirring, for 1 minute or until aromatic. Add flour and cook, stirring, for 1 minute. Gradually add the stock, whisking constantly, until smooth and combined. Stir in cream.

• Step 3

  Return chicken to the pan. Bring to the boil over high heat. Reduce heat to medium. Cover and simmer, turning occasionally, for 10 minutes or until chicken is cooked through.

• Step 4

  Add the parmesan, silverbeet and tomato and cook for 2 minutes or until the silverbeet has wilted. Season. Scatter over the basil to serve.