Chicken Breast in Creamy Spinach Sauce

Name: Chicken Breast in Creamy Spinach Sauce with potatoes, carrot & fresh herbs
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Onion; 2 piece Carrot; 2 piece Garlic; 400 g Potatoes; 2 piece Chicken breast with Mediterranean herbs; 150 g Cooking cream; 100 g Spinach; 10 g Fresh curly parsley & thyme; 1 tablespoon Olive oil; 200 milliliters Low sodium chicken stock; 2 tablespoon [Plant-based] butter; 1 tablespoon Flour; to taste Salt and pepper

with potatoes, carrot & fresh herbs

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Curly parsley is often used as a garnish with its mild flavour and frilly texture, while flat-leaf parsley has a bolder, more herbaceous taste, often used in cooking. Both are perfect for adding a refreshing note to your dishes!

Tags:

Calorie Smart

•High Protein

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1 piece

Carrot

1 piece

Garlic

200 g

Potatoes

1 piece

Chicken breast with Mediterranean herbs

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

50 g

Spinach

5 g

Fresh curly parsley & thyme

Not included in your delivery

½ tablespoon

Olive oil

100 milliliters

Low sodium chicken stock

1 tablespoon

[Plant-based] butter

½ tablespoon

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2795 kJ

Calories668 kcal

Fat34.6 g

Saturated Fat18.1 g

Carbohydrate56.2 g

Sugar13.3 g

Dietary Fiber14.6 g

Protein33.9 g

Salt1.8 g

Potassium96.3 mg

Calcium104 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Fryingpan with lid

•Pan with Lid

Cooking Steps

Prepare the stock. Chop the onion and thinly slice the carrot. Crush or mince the garlic. Wash or peel the potatoes and cut them into quarters. Finely chop the parsley.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the potatoes for 20 minutes, covered, tossing regularly. Remove the lid and fry for 10 - 15 more minutes, seasoning with salt and pepper.

Melt a knob of butter in a pot or saucepan over high heat. Sear the chicken for 2 - 3 minutes per side, then remove from the pan and set aside.

Melt another knob of butter in the same pot over medium heat. Fry the onion, garlic and carrot for 3 - 4 minutes, then stir in the flour and fry for 1 more minute. Deglaze with the stock, then add the sprigs of thyme and mix well. Cover with the lid and allow to simmer for 10 minutes, then return the chicken to the pot and cook for 5 - 8 more minutes or until done.

Remove the lid and stir in the cream and the spinach, then season to taste with salt and pepper. Mix well and allow to reduce for 4 - 6 minutes, uncovered, then remove the thyme.

Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.