Creamy Garlic Chicken Steak

• floury potatoes↗1kg kg

  peeled and diced

• butter↗50g g

  plus 2 tbsp

• onion↗1

  finely chopped

• garlic cloves↗3-4

  minced

• skinless chicken fillet↗4

  cut into strips

• white wine↗150ml ml
• crème fraîche↗300ml ml
• parsley↗½ small bunch bunch

  finely chopped

• young spinach↗200g g
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Boil the potatoes in salted boiling water for 20–25 minutes until tender when pierced with a knife. Meanwhile, melt 2 tbsp butter in a pan over medium heat, then sauté the onion for 10 minutes until soft. Add the garlic, sauté another minute, then add the chicken and fry for 5 minutes until lightly golden.

2. 2

   Add the wine, bring to a gentle boil and reduce until the volume halves. Add 250 ml crème fraîche. Cook for 5 minutes until the chicken is done and the sauce thickens slightly.

3. 3

   Drain the potatoes, let sit for 1 minute to steam off, then mash them with 50 g butter, the remaining crème fraîche and a little seasoning until smooth. Add the herbs and spinach to the chicken and cook for about a minute until the spinach wilts. Add the lemon juice and a bit more seasoning. Serve, placing sauce over the creamy mashed potatoes.