Serve with wilted spinach and baby potatoes.
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Ingredients
- 4 chicken fillets (approx 150g each)
- 1 tbsp chopped fresh thyme leaves
- 4 tbsp flour
- 3 tbsp vegetable oil
- 30 g butter
- 1 onion finely sliced
- 2 cloves garlic thinly sliced
- 50 ml white wine or vermouth
- 100 ml chicken stock
- 1 tsp green pepper corns (or black) crushed
- 400 ml double cream
- 2 tbsp chopped fresh parsley
- 300 g spinach washed
Instructions
- Carefully slice chicken breasts lengthways through the middle to make 8 thin fillets. Season each fillet on both sides with salt, pepper and sprinkle the thyme leaves then dredge each fillet with flour.
- Heat the oil in a large frying pan on a high heat. add the fillets and fry for a couple of minutes on both sides, remove from the pan to a plate.
- Lower the heat, add the butter, allow to melt then add sliced onion and sauté for 5 minutes. Add the garlic and continue to cook for another 5 minutes.
- Turn the heat up, add the wine and reduce by half scraping the bottom on the pan. Add the stock and peppercorns, reduce by half. Lower the heat to medium, pour in the cream, allow it to heat through then slide in the chicken fillets, reduce the heat to low and simmer for 5 minutes. Stir in the parsley and remove from heat while you finish the dish.
- Place the spinach in a saucepan over a medium heat, season with plenty of salt. Using tongs, flip the spinach around in the pan for a minute or so until it starts to wilt.
- Divide the spinach between 4 warm dinner plates, top with chicken then sauce. Serve with buttered new potatoes.
Nutrition
Calories: 596kcalCarbohydrates: 16gProtein: 39gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 211mgSodium: 308mgPotassium: 1180mgFiber: 2gSugar: 5gVitamin A: 8741IUVitamin C: 29mgCalcium: 172mgIron: 3mg
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