If you’re looking for a healthier take on the classic Italian chicken dinner, this one’s for you. The creamy and cheesy sauce is packed full of flavor, but it’s lower in calories than many traditional Italian casserole dishes.
Ingredients
1 ½ tbsp olive oil
4 small chicken breast fillets
1 tsp sweet paprika
3 garlic cloves, crushed
1 tbsp chopped fresh rosemary leaves
2 tbsp plain flour
500ml (2 cups) salt-reduced chicken stock
125ml (1/2 cup) cream for cooking
25g (1/3 cup) finely grated parmesan
1/2 bunch (about 4 stems) silverbeet, stems removed, leaves coarsely chopped
2 roma tomatoes, finely chopped
Method Steps
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.