Ingredients (for 2):
Two chicken breasts
Bag of spinach
Large handful of heritage tomatoes (best size = cherry)
250ml crème fraiche
Fry chicken in oil in a frying pan. Cover with a lid. When chicken looks nearly cooked add spinach. Cover with lid. Let spinach wilt. Stir gently. Add tomatoes. Cover with lid. When tomato skins look as of they are about to split, add crème fraiche, season and stir gently. Cover. Leave for a few minutes. Serve.