250 g (8 oz) boneless, skinless chicken thighs, cut into thin strips
1 garlic clove, thinly sliced
75 g (3 oz) prosciutto, torn into pieces
2 tablespoons chopped sage leaves, plus extra leaves to garnish (optional)
150 g (5 oz) baby spinach leaves
200 ml (7 fl oz) crème fraîche
1 tablespoon wholegrain mustard
Heat the oil in a large frying pan, add the potatoes and cook over a high heat for 5 minutes until starting to turn golden in places.
Add the chicken and garlic and cook for 5 minutes until cooked through, then add the prosciutto and sage and cook for a further 2 minutes until the prosciutto is golden and the potatoes are tender. Add the spinach and fry, stirring, for 1 minute until wilted.
Mix together the crème fraîche and mustard in a bowl, then spoon into the pan and cook for 2 minutes until piping hot. Serve scattered with extra sage leaves, if liked.