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🍽️ Crispy Pan-Fried Potatoes with Juicy Chicken Breast and Rosemary Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet potatoes
• 1 spinach
• 2 chicken breast fillets
• 1 tsp rosemary needles
• 150 ml dry red wine
• 4 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in salted water and boil them for about 25 minutes.
3. 3. Drain the water and let the potatoes drain well.
4. 4. Let the potatoes cool down briefly.
5. 5. Cut the potatoes into wedges.
6. 6. Wash the spinach thoroughly.
7. 7. Remove tough stems and any damaged leaves from the spinach.
8. 8. Spin the spinach dry.
9. 9. Season the chicken breast with salt and pepper.
10. 10. Heat 2 tablespoons of olive oil in a pan.
11. 11. Fry the chicken breast for about 5 minutes on each side.
12. 12. Add the rosemary to the pan and fry it together with the chicken for 1 to 2 minutes.
13. 13. Remove the chicken breast from the pan.
14. 14. Keep the meat warm.
15. 15. Deglaze the pan with red wine to lift the browned bits.
16. 16. Reduce the sauce quickly until it has halved in volume.
17. 17. Season the sauce with salt and pepper to finish.
18. 18. Heat some olive oil in a separate pan.
19. 19. Fry the sweet potatoes for about 5 to 7 minutes.
20. 20. Turn the sweet potatoes occasionally to ensure even browning.
21. 21. Season the sweet potatoes with salt and pepper.
22. 22. Add the spinach to the pan at the end.
23. 23. Fry the spinach briefly.
24. 24. Plate the chicken breast.
25. 25. Pour the sauce over the meat.
26. 26. Serve the sweet potatoes with spinach on the side.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 42 g