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Chicken with leek and white wine sauce
Chicken with leek and white wine sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up a delicious dinner for two with this savory chicken, sweet potato, and spinach dish.
Ingredients:
  • 18.20 gm olive oil
  • 10g (2 tsp) butter
  • 270g orange sweet potato (kumara), peeled, cut into 1cm-thick slices
  • 2 single chicken breast fillets, without tenderloin (about 200g each)
  • Salt & freshly ground black pepper
  • 1 leek, cut into 4cm lengths
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) dry white wine
  • 125ml (1/2 cup) thickened cream
  • 40.00 ml chopped fresh continental parsley
  • 1 bunch English spinach, ends trimmed, washed
Instructions:
  • Preheat your oven to 180°C and prepare a large baking tray by lining it with non-stick baking paper.
  • In a large heavy-based frying pan over medium-high heat, sear sweet potato slices in a mixture of oil and butter until golden brown on each side. Transfer to a lined tray and repeat with the remaining sweet potato. Bake in a preheated oven for 20 minutes until tender. Clean the pan with a piece of paper towel.
  • Season both sides of the chicken fillets with pepper. Heat the remaining oil and butter in a frying pan over medium-high heat. Add the chicken and cook each side for 4 1/2 minutes until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  • Place the leek in the frying pan and sauté over medium heat, uncovered, stirring frequently, for 4 minutes until tender and lightly golden. Introduce the garlic and sauté for 1 minute until fragrant. Turn up the heat to high, pour in the wine, and let it simmer, uncovered, for 1 minute until the sauce reduces by a third. Pour in the cream and let it simmer, uncovered, stirring occasionally, for 2 minutes until the sauce thickens slightly. Add the parsley, season with salt and pepper to taste, and enjoy!
  • Place the spinach in a saucepan with the water still clinging to the leaves. Cover and cook over medium heat for 1-2 minutes until the spinach wilts.
  • Arrange the chicken, sweet potato, and spinach on individual plates. Drizzle the sauce over the chicken and serve promptly.

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