Slimming marry me chicken

Instructions

1. Place the chicken between sheets of baking paper or cling film and gently flatten to an even thickness.
2. Season the chicken with salt and black pepper.
3. Lightly coat each piece in flour, shaking off any excess.
4. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
5. Cook the chicken for 4–5 minutes on each side until golden brown and fully cooked through. Remove from the pan and set aside.
6. Add the remaining olive oil to the same pan, then cook the minced shallot and garlic for 1–2 minutes until softened and fragrant.
7. Stir in the tomato purée and cook for another minute.
8. Add the chopped sun-dried tomatoes and baby spinach and cook until the spinach has wilted.
9. Reduce the heat to low and stir in the cream cheese, chicken broth, half-and-half, oregano, and red pepper flakes.
10. Continue stirring until the cream cheese has fully melted and the sauce is smooth and creamy.
11. Return the chicken to the pan and simmer gently for a few minutes until heated through and coated in the sauce.
12. Sprinkle over the grated Parmesan before serving.
13. Serve hot with pasta, mashed potatoes, rice, or vegetables.