For the oven part, I baked it at 400 F for 25 minutes. In the recipe, it doesn't list thyme, but it does in the instructions. So I added both thyme and Italian seasoning to taste. I used an oven safe skillet and just spooned the sauce over the chicken instead of transferring to a baking dish. I didn't have double cream, so I used the same amount of sour cream because the internet said I could use that for a substitute. I used regular spinach instead of baby spinach cause it's what I had. I omitted asparagus and rice cause 1 veggie is enough and cutting rice cuts carbs. I used chicken breasts because that's about the only cut of chicken we use, skinless and boneless. This was amazingly delicious, and I will make it again.
