Potato Pan with Chicken Breast and Spinach

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g potato (s), waxy
  • 1 teaspoon caraway seeds
  • 500 g leaf spinach, or 300 frozen spinach
  • salt
  • 500 g chicken breast
  • 6 tablespoon oil
  • pepper
  • 1 onion (s)
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • Nutmeg, freshly grated
Potato Pan with Chicken Breast and Spinach
Potato Pan with Chicken Breast and Spinach

Instructions

  1. Wash the potatoes, put them in a saucepan and add water. Add the caraway seeds, bring to the boil and cover the potatoes over a medium heat and cook for 25-30 minutes.
  2. In the meantime, sort out the spinach and wash it thoroughly. Bring plenty of salted water to the boil and blanch the spinach in it for 1 minute. Put in a sieve and drain very well. Thaw frozen spinach according to the package address. Squeeze out the spinach well and roughly chop it.
  3. Cut the chicken breast fillets into narrow strips. Heat 3 tablespoons of oil in a pan and fry the meat all around until golden brown. Salt, pepper, remove from heat and place on a plate.
  4. Drain the potatoes, let them evaporate a little, peel and cut into 1 1/2 cm cubes. Peel the onion and garlic, finely chop the onion. Heat the remaining oil in the pan, fry the onion until translucent and squeeze the garlic. Add the potato cubes and fry all over until crispy.
  5. Mix in the chopped spinach and chicken breast strips, season well with lemon juice, salt, pepper and nutmeg and cook everything together for another 5 minutes.

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