Creamy, savoury and filling, this dish is a winner after a long day on the road or at work. Cooked in the one pan and ready in 20 minutes this is such to be a favourite. Mix and match with vegetables you have available and make it your own.
2 cups milk
1 cup mash potato flakes
1 tablespoon olive oil
2 large chicken breast, cut in half horizontally
2 cloves garlic, crushed
1 cup chicken stock
1 cup of cream
2 tablespoons sun-dried tomatoes
Large handful baby spinach
- In a pot heat the milk to a simmer, add potato flakes whilst stirring continuously and mix to remove any lumps. Add oil and season well with salt. Set aside.
- Heat a fry-pan over medium high heat with a drizzle of oil and brown the chicken on both sides. Add the garlic cook until fragrant.
- Pour stock and cream into pan and stir to combine, add sun-dried tomatoes and season with pepper. Bring to a simmer, cover and leave to cook for 6-7 minutes or until the chicken is cooked through.
- Add baby spinach, stir through to wilt and remove from heat. Return mashed potato to the heat and warm, adding more water if it is too thick.
- Divide mash between plates, top with chicken and sauce.
- Use milk powder and water for the mash
- Half a cup of white wine can be added at the end of step 2 if you have some handy
- Pork chops or fillet work really well with this sauce
- Use a stock cube to make the chicken stock, vegetable stock can also be used
- Fresh tomatoes or a squeeze of tomato paste can be used in place of sundried
- Any greens can be used as a side for this dish, or a crisp leafy salad