Velvety Villa Dipper Chicken

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Velvety Villa Dipper Chicken

Creamy Tuscan sundried tomato mascarpone chicken with baby spinach and peas served with a crusty garlic and herb focaccia loaf.

Ingredients to serve 2

  • 300g x Chicken Breasts
  • ½ x Onion - thinly sliced
  • 1 clove x Garlic - chopped
  • 30g x Sundried Tomatoes - chopped
  • 100g x Baby Spinach - long or thick stems removed
  • 100g x Peas
  • 60ml x Mascarpone
  • 40ml x Cream
  • 1 sachet x Chicken Stock
  • 1 x Foccacia - halved as per rolls
  • ½ cup x Water (from your pantry)
  • All Purpose Flour
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breasts
  • 1 x Onion - thinly sliced
  • 2 cloves x Garlic - chopped
  • 60g x Sundried Tomatoes - chopped
  • 200g x Baby Spinach - long or thick stems removed
  • 200g x Peas
  • 120ml x Mascarpone
  • 80ml x Cream
  • 2 sachets x Chicken Stock
  • 2 x Foccacia - halved as per rolls
  • 1 cup x Water (from your pantry)
  • All Purpose Flour
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C. Butter your focaccia halves and sprinkle over your garlic along with salt and pepper. Season your chicken breast and dust in your all-purpose flour.

Washing Instruction

Wash your hands well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Be sure not to have your pan too hot as your flour will begin to singe if you do. You want your flour to slowly brown this adds flavor and helps your sauce thicken. If your flour has singed give your pan a quick wipe or clean before continuing.

Step 1 - Velvety Villa Chicken

Heat a large casserole pan over medium heat, add a good drizzling of olive oil and once your oil is warm fry your dusted chicken breast for 3 minutes on each side until lightly browned. Remove your chicken breasts from the pan and place onto your chopping board - you might have to do the chicken in batches if your pan isn't big enough. Now add a drizzle of olive oil to the same pan and fry your sliced onion and chopped sundried tomatoes for 4-5 minutes until softened. Proceed to add your cream, chicken stock, and water and bring your sauce to the heat and cook until your liquid has reduced by about a third. Whisk in your mascarpone and add your peas and baby spinach cooking for about 2-3 minutes until your spinach has wilted and your peas are just about tender. Lastly, reduce your heat to low, add your chicken breasts to your sauce and taste for seasoning.

Step 2 - Garlic Butter Foccacio

While your cooking your villa chicken place your buttered foccacio in the oven to toast for 3-4 minutes.

To serve

Divide your velvety villa chicken amongst your servings and serve with your crusty garlic foccacio. Enjoy!