Page title and description

Meat mains
Chicken and new potato florentine
Ingredients
- 400g new potatoes, scrubbed clean and sliced
- 2 skinless chicken breasts, cut into strips
- 200g spinach, washed, stalks removed
- 1 garlic clove, crushed or finely chopped
- 3 tbsp olive oil
- small handful fresh basil leaves, shredded
- 2 tbsp Parmesan, grated
- 4 tbsp crème fraîche
Method
Prep time:
15 min
PT15M
Cooking time:
20 min
PT20M
-
Step 1
In a pan of salted boiling water, cook the potatoes for 4-5 minutes, until just tender. Drain and keep to one side. In a large, non-stick frying pan, heat 2 tablespoons olive oil. Fry the chicken strips on a medium heat for about 8 minutes, or until the chicken is cooked through (no pink juices remaining). -
Step 2
Place the chicken into a separate dish and keep to one side. Add a tablespoon more oil to the frying pan and add the garlic and spinach. Cook for a couple of minutes, until the spinach is just starting to wilt. -
Step 3
Return the potatoes and chicken to the pan, add the crème fraîche and basil and gently stir to combine, season and warm through.