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Pan-Fried Chicken Breast in Spinach Sauce

Pan-Fried Chicken Breast in Spinach Sauce

with quick cook white rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
546 kcal
Protein
: 
50.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

250 grams

Pre-cooked White Rice

1 unit(s)

Leek

65 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Garlic

120 grams

Baby Spinach

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2283 kJ
Energy (kcal)546 kcal
Fat17.2 g
of which saturates8.4 g
Carbohydrate53.3 g
of which sugars6.3 g
Dietary Fiber29.8 g
Protein50.1 g
Cholesterol7.2 mg
Salt2 g
Trans Fat0.2 g
Potassium580.2 mg
Calcium92.8 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater

Cooking steps

Get Prepped
1
  • Peel and grate the garlic (or use a garlic press).
  • Trim the leek and halve lengthways. Thinly slice widthways. 
Fry the Chicken
2
  • Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.
Soften the Leeks
3
  • Return the pan to over medium heat with a knob of butter and a drizzle of oil.
  • Once hot, add the sliced leek and season with salt and pepper.
  • Cook until softened, stirring occasionally, 6-7 mins.
  • Add the garlic and cook for a further 1-2 mins.
Make the Sauce
4
  • Stir the creme fraiche and a splash of water into the leek.
  • Simmer until thickened, 2-3 mins. 
  • Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
  • Stir through the cheese. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Heat the Rice
5
  • Place a pot over medium-high heat.
  • Once hot, add the rice and a good splash of water.
  • Cover and allow to warm through completely, 3-5  mins.

TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

Dish Up
6
  • Divide the rice between plates.
  • Top with the chicken.
  • Spoon over the spinach sauce.
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Explore Similar Recipes

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