1 tablespoon olive oil or 1 tablespoon of oil from sun-dried tomatoes
4 chicken breasts, skinless
3 cloves garlic, crushed
½ cup sun-dried tomatoes, sliced
1 teaspoon rosemary, finely chopped
1 tablespoon tomato paste
¼ cup white wine
300ml cream or for dairy free 1 can coconut cream
½ cup chicken stock
1 tablespoon balsamic vinegar
50g baby spinach
Heat oil in a large heavy-based frypan and brown chicken on both sides. Remove to a plate.
Add garlic to oil in the pan and cook over gentle heat for 1 minute, being careful not to burn it.
Add sun-dried tomatoes, rosemary and tomato paste, and cook, stirring, for 1 minute.
Pour in wine and allow to bubble up and reduce.
Pour in cream or coconut cream and chicken stock. Bring to the boil, then reduce heat and simmer for 5 minutes.
Stir through balsamic vinegar, then return chicken to pan in a single layer, spooning over the cream sauce.
Simmer for 14 minutes until chicken is cooked through.
Add spinach and stir until just wilted.
Check sauce for seasoning and add salt and pepper if necessary.
Beef Rissoles
1 kg beef mince
1 onion finely chopped medium
2 button mushrooms finely chopped
½ cup cheese grated
½ cup carrot grated
2 teaspoons Italian mixed herbs
1 teaspoon crushed garlic
1 teaspoon barbecue sauce
1 teaspoon Worcestershire sauce
2 eggs
2 tablespoons olive oil
Combine all ingredients except oil in a bowl
Roll into balls
Put in fridge for 30 mins
Cook in a pan on stove top.
Can be made into a meatloaf and cooked for about 45 minutes in a moderate oven.