Creamy Italian Chicken with Chats & Green Beans

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the green beans. Peel and mince garlic.

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 2 minutes and cook until bright green and tender but still with some bite.

Add garlic to the same pan used for the chicken and sauté for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and ¹⁄₃ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the green beans. Peel and mince garlic.

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 2 minutes and cook until bright green and tender but still with some bite.

Add garlic to the same pan used for the chicken and saute for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and ¹⁄₂ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the green beans. Peel and mince garlic.

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 2 minutes and cook until bright green and tender but still with some bite.

Add garlic to the same pan used for the chicken and sauté for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and ¹⁄₄ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the green beans. Peel and mince garlic.

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 2 minutes and cook until bright green and tender but still with some bite.

Add garlic to the same pan used for the chicken and sauté for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and ¹⁄₄ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the green beans. Peel and mince garlic.

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 2 minutes and cook until bright green and tender but still with some bite.

Add garlic to the same pan used for the chicken and sauté for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and ¹⁄₄ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.

Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Trim the green beans. Peel and mince garlic.

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts with salt and pepper and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Add the potatoes to a pot of salted water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 2 minutes and cook until bright green and tender but still with some bite.

Add garlic to the same pan used for the chicken and sauté for 1 minute or until fragrant. Add the sundried tomato pieces and white wine, simmer for 1 minute or until reduced by half. Add the stock cream and ¹⁄₄ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg with salt and pepper and divide amongst plates. Place one chicken breast per plate and spoon the sauce over it. Sprinkle over the remaining basil to serve.