• 2 tbsp butter for frying
• 1½ lbs boneless chicken thighs, sliced
• ¼ cup (1 oz.) sun-dried tomatoes in oil, coarsely chopped
• 6 (3½ oz.) cherry tomatoes, cut into quarters
• 1 garlic clove, finely chopped
• ¾ cup heavy whipping cream
• 1¼ cups (3½ oz.) shredded Parmesan cheese
• 1 cup (1 oz.) baby spinach
• salt and pepper

• 11 oz. green cabbage, shredded
• 2 tbsp butter for frying
• salt or pepper

Instructions

1. Heat butter in a large frying pan over medium heat. Fry the chicken for a couple of minutes, it doesn’t have to be thoroughly cooked. Season with salt and pepper.
2. Add the tomatoes to the frying pan together with the garlic.
3. Add heavy cream. Let it simmer on medium heat for about 5 minutes.
4. Add shredded parmesan and let it simmer for an additional 10 minutes. Season with salt and pepper to taste.
5. Meanwhile, in a large frying pan, over medium heat, melt the butter. Add the cabbage and fry until tender. Salt and pepper to taste.
6. Just as you are ready to serve, stir the spinach into the cream chicken skillet. Plate the cabbage and top with the creamy chicken sauce.