Ingredients
4 small potatoes
peeled, 1cm dice
500g chicken breasts
1 tbsp plain flour
1 tbsp butter
20ml olive oil
2 tsp garlic cloves
minced
125ml white wine
1 lemon
zest and juice
1 cup frozen peas
100g baby spinach
1 tbsp parsley
chopped
Equipment
- 1 large frypan
- 1 rolling pin
- 1 mallet
Instructions
- Boil potatoes for 8 minutes or until tender. Drain.
- Slice chicken into long strips and place between two sheets of cling wrap. Pound with a rolling pin or mallet until very thin. Tear into small pieces. Dust lightly in seasoned flour.
- Melt butter and oil in a large frypan. Add chicken and cook for a couple of minutes, shaking pan. Add garlic and potatoes and continue shaking pan. Pour in wine and allow it to bubble up and reduce for approximately 1 minute.
- Add lemon zest and peas and continue sizzling for another minute. Finally, add lemon juice, spinach and parsley and cook until spinach has just wilted.
Notes
Tip
If you don't want to use wine, a little light chicken stock would do the job.
Variation
Leave out the potatoes and serve the dish with pasta or rice.
