Monday, 27 March 2017


1 kilo chicken breasts
250 grams cream cheese, softened
400 mls thickened cream
1 pkt (40 grams) french onion soup
120 grams fresh baby spinach

4 rashers short cut bacon

mashed potato

dice the chicken breasts.

in a large frypan, on medium heat, cook the chicken, stirring until cooked through but not brown. drain.

add chicken back to pan with the cream cheese, stir till cheese is melted. add the cream and the french onion soup.
stir till soup is dissolved.  cook on low heat for 10 minutes. stir occasionally.

while the chicken is cooking, in a separate smaller frypan, cook the bacon until crispy. put aside to cool.

add the spinach to the chicken and cook, stirring, until wilted.

if the sauce is a bit too thick, add a little more cream.

serve over mashed potato.  crumble some bacon over each

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