Slice the chicken breasts in half lengthways to give 4 thinner fillets.

Tip the flour into a bowl, then season with salt and pepper. Coat the chicken fillets in the seasoned flour.

Heat some oil in a large frying pan over a medium to high heat. Cook the chicken fillets until they are golden brown on both sides, then remove them from the pan.

Add a little bit more oil, then fry the onion in the same pan for 4-5 minutes, stirring occasionally until they soften.

Add the cherry tomatoes and cook for a few more minutes, until they start to blister. Chuck in the garlic and cook for a further minute.

Pour in the chicken stock and double cream, then add the spinach. Cook until the spinach has wilted.

Get the chicken back into the pan, then simmer until the sauce thickens slightly and the chicken is warmed through. Add the grated parmesan and stir well.

Taste for seasoning, then dish it up. This is a very versatile dish that can be served with pasta, rice or potatoes.