Creamy Lemon Chicken

Spray the frying pan with low calorie cooking spray and place over a medium heat.

When the pan is hot, place the chicken breasts in and cook for 2 minutes each side to seal and colour. Remove to a plate and place to one side.

Give the pan another spray with low calorie cooking spray then add the onions and sauté for 5 minutes until soft.

Add the stock cube to the boiling water and pour into the pan along with the lemon juice and bring to a simmer.

Stir in the low fat cream cheese, then return the chicken to the pan.

Allow to simmer for 10-15 minutes, stirring occasionally until the chicken is cooked through.

The sauce should have reduced and thickened slightly, but if it is too runny turn up the heat and allow to bubble until you reach the consistency of single cream.

Stir in the spinach and cook for a couple more minutes until it has wilted.

Season with a little freshly ground black pepper and serve with your choice of accompaniment.