Creamy Lemon Chicken

Instructions

1. Spray a frying pan with low-calorie cooking spray and place over a medium heat.
2. Once hot, add the chicken breasts and cook for 2 minutes on each side, until sealed and lightly browned. Remove from the pan and set aside.
3. Spray the pan again, add the chopped onion and sauté for around 5 minutes, until softened.
4. Dissolve the chicken stock cube in the boiling water. Pour into the pan along with the lemon juice and bring to a gentle simmer.
5. Stir in the low-fat cream cheese until combined.
6. Return the chicken breasts to the pan and simmer for 10–15 minutes, turning occasionally, until the chicken is completely cooked through.
7. If the sauce is too thin, increase the heat and allow it to bubble until it thickens to roughly the consistency of single cream.
8. Stir in the spinach and cook for another 2–3 minutes, until wilted.
9. Season with freshly ground black pepper and serve with your choice of accompaniment.