Chicken in white wine sauce
7
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Cooking with dry white wine causes its flavour to transfer to the chicken and enhancing the flavours of this dish.
Ingredients
Skinless chicken breast
720 g, (buy 4x 200g), fat trimmed
Baby potatoes
400 g, (chat), halved
Olive oil
1 tbs
Leek
1 whole, thinly sliced
Garlic
1 clove(s), crushed
Dry-style white wine
125 ml, (1/2 cup)
Chicken stock
½ cup(s), (125ml)
Light cream
150 ml
English spinach
1 bunch(es), chopped
Oil spray
3 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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