Chicken, Potato and Spinach Pan-Fry

cook 20 mins
  • 6 tablespoons olive oil
  • 425 g (14 oz) potatoes, peeled and cubed
  • 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.
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