Chicken in white wine sauce
Skinless chicken breast
720 g, (buy 4x 200g), fat trimmed
400 g, (chat), halved
1 whole, thinly sliced
1 clove(s), crushed
Dry-style white wine
125 ml, (1/2 cup)
½ cup(s), (125ml)
1 bunch(es), chopped
3 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Arrange potato, in a single layer, on prepared tray. Lightly spray with oil. Bake for 35 minutes or until golden and tender.
- Meanwhile, heat oil in a deep non-stick frying pan over medium heat. Add chicken and cook for 2–3 minutes each side or until golden. Transfer to a plate. Add leek to pan and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Add wine and bring to the boil. Cook for 2 minutes or until slightly reduced. Add stock, cream and chicken. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked through.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add spinach and cook for 2 minutes or until wilted. Serve chicken with sauce, potatoes and spinach.