Balsamic Chicken with Parmesan and Spinach Mashed Potatoes
Authorkaren@myhealthylife.meCategoryChickenDifficultyIntermediateThis is a family favourite because it's a deliciously flavoursome and wholesome dish.
Heat the oil in a pan, and when sizzling add the chicken and brown it on both sides. Remove the chicken to a plate, season and set aside.
Pour off any excess fat, leaving a little in the pan. Add the garlic and rosemary and saute for one minute. Add the stock, balsamic, vinegar, and lemon zest and bring to the boil.
Put the chicken back in the pan, turn down the heat, cover and simmer for 10 - 12 minutes. Add the sultanas and continue to cook for a further 10 minutes, or until cooked through.
Sprinkle over the pine nuts and taste for seasoning. If the pan juices are two thick, remove the chicken and boil the liquid until syrupy.
Peel and cut the potatoes and sweet potatoes into chunks. Cook in boiling water until tender and drain well. Put them back in the pot and place them over a low heat to remove any moisture and then mash.
Wilt the spinach either in the microwave or in a saucepan. Drain, squeeze out the excess liquid and roughly chop. Sir the spinach, hot milk and parmesan cheese into the potatoes and season well.
Divide the potatoes between the serving plates. Arrange chicken on top of the potatoes and spoon over the sauce.
Garnish with pine nuts and parsley.
Ingredients
Directions
Heat the oil in a pan, and when sizzling add the chicken and brown it on both sides. Remove the chicken to a plate, season and set aside.
Pour off any excess fat, leaving a little in the pan. Add the garlic and rosemary and saute for one minute. Add the stock, balsamic, vinegar, and lemon zest and bring to the boil.
Put the chicken back in the pan, turn down the heat, cover and simmer for 10 - 12 minutes. Add the sultanas and continue to cook for a further 10 minutes, or until cooked through.
Sprinkle over the pine nuts and taste for seasoning. If the pan juices are two thick, remove the chicken and boil the liquid until syrupy.
Peel and cut the potatoes and sweet potatoes into chunks. Cook in boiling water until tender and drain well. Put them back in the pot and place them over a low heat to remove any moisture and then mash.
Wilt the spinach either in the microwave or in a saucepan. Drain, squeeze out the excess liquid and roughly chop. Sir the spinach, hot milk and parmesan cheese into the potatoes and season well.
Divide the potatoes between the serving plates. Arrange chicken on top of the potatoes and spoon over the sauce.
Garnish with pine nuts and parsley.
