Directions: Season chicken with salt and pepper on both sides. Heat 1-2 T of olive oil in large skillet over medium-high heat. Brown chicken on both sides. Remove chicken and set aside. Add remaining olive oil and sliced onion to pan. Stir occasionally while cooking until onion is translucent. This should take about 3 minutes. Stir in white wine and mustard. Deglaze the pan, scraping up the browned bits. Reduce heat to a simmer. Add cherry tomatoes; cook for 3-4 minutes. As they soften, press on them with a spoon slightly until they burst. Do not press down hard...you want them to remain somewhat intact and not squished! Add cream, then spinach. Stir spinach and allow it to wilt, about 2-3 minutes. Return chicken to pan as well as any juices. Cover and simmer. Make sure that the chicken registers 165 degrees F before serving. This should take about 4 minutes. Serve as is, or over rice or even mashed potatoes.

Directions: Heat oil in large frying pan Cook onions and green pepper til soft Add chicken pieces and cook 5 min Blend all spices in a bowl Add to the chicken cooking Add tomato paste Cook for two minutes, stirring Add yogurt, coconut cream and chopped nuts Stir all together, bring to a gentle boil, simmer 8 min Remove from heat, and stir in heavy cream Serve with rice of naan bread Enjoy