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🍽️ Crispy Chicken Fillets with Spinach Creamy White Wine Sauce on Hasselback Potatoes

595 kcal · 30 min · 4 servings

Crispy Chicken Fillets with Spinach Creamy White Wine Sauce on Hasselback Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Rinse the chicken under cold water.
  3. 3. Pat the meat completely dry with kitchen paper.
  4. 4. Season the chicken generously with salt, pepper, and paprika powder.
  5. 5. Let the seasoned meat rest for a few minutes.
  6. 6. Wash the potatoes thoroughly under running water.
  7. 7. Place a potato between two wooden spoons.
  8. 8. Slice the potato into pieces about 0.3 centimeters thick.
  9. 9. Make sure not to cut through the bottom of the potato.
  10. 10. Repeat this process with all the potatoes.
  11. 11. Place the prepared potatoes on a baking sheet lined with baking paper.
  12. 12. Arrange the cut surfaces of the potatoes facing upwards.
  13. 13. Drizzle the potatoes with two tablespoons of oil.
  14. 14. Season the potatoes generously with salt.
  15. 15. Place the tray in the oven on the middle rack.
  16. 16. Bake the potatoes for about 25 to 30 minutes.
  17. 17. Halve the shallots and peel them.
  18. 18. Dice the shallots finely.
  19. 19. Peel the garlic.
  20. 20. Finely chop the garlic as well.
  21. 21. Heat two tablespoons of oil in a pot over medium heat.
  22. 22. Add the garlic, shallots, and paprika powder to the pot.
  23. 23. Sauté the vegetables for 2 to 3 minutes.
  24. 24. Stir until the vegetables become translucent.
  25. 25. Deglaze the mixture with white wine.
  26. 26. Let the liquid reduce almost completely on high heat.
  27. 27. Add the whipping cream to the sauce.
  28. 28. Reduce the heat to low.
  29. 29. Let the sauce simmer for about 10 minutes.
  30. 30. Stir occasionally until the sauce is creamy.
  31. 31. Melt butter in a frying pan over medium heat.
  32. 32. Place the chicken fillet in the hot pan.
  33. 33. Fry the meat for 2 to 3 minutes until golden brown.
  34. 34. Reduce the heat on the pan.
  35. 35. Cover the pan with a lid.
  36. 36. Cook the chicken through for another 5 to 7 minutes.
  37. 37. Wash the spinach under cold water.
  38. 38. Spin the spinach dry.
  39. 39. Add the spinach to the finished cream sauce.
  40. 40. Let the spinach wilt while stirring.
  41. 41. Season the sauce with salt and pepper to taste.
  42. 42. Take the potatoes out of the oven.
  43. 43. Place the chicken fillets on the plates.
  44. 44. Add the hasselback potatoes.
  45. 45. Spoon the spinach cream white wine sauce over everything.
  46. 46. Serve the dish immediately and enjoy your meal.

Nutrition per serving