Name: Pan fried chicken with easy greens and potato gratin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: English
Ingredients: 8 potatoes, finely sliced; 4 red onion, finely sliced; 1 tbsp olive oil; 20 ml chicken stock; 2 tsp dried ground sage; 100 ml single cream; 40 g parmesan cheese; 620 g chicken breast, flattened to 1.5cm thick; 2 tbsp fresh rosemary; 60 g bacon, sliced; 175 g baby leeks, finely sliced; 180 g spinach; 200 g frozen peas

1

Boil your kettle and put the grill on high.

2

Put the potatoes in a pan and add the boiling water and cover for about 5 minutes.

3

In a baking tray add the onions and put under the grill with the oil.

4

After a minute add the stock which should be a thick paste, sage and seasoning.

5

The chicken should be flattened, to the chicken season well and add the rosemary. In a hot frying pan add the chicken and turn after 3 or 4 minutes. Make sure the chicken is golden and cooked through. Then add the bacon.

6

Drain the potatoes and add to the onions mixing well and making a layer. Pour over the cream and grate the parmesan and put back under the grill, making sure they don’t burn.

7

Add the leeks to a large lidded pan with some oil and cook for 2 minutes. Add the spinach and peas and cook until the spinach has wilted and the peas are tender.

8

Serve when everything is cooked.

Method