Colorful chicken with purple potatoes

Easy: 5 steps, 38 minutes

This recipe is not for the faint-hearted — it requires some frying skills, but makes a really tasty, delicious meal with a massive wow-factor without any extra hassle :-) I actually got the idea for this, when my local grocery store offered special 1kg packages of Vitelotte, a.k.a. purple potatoes. I wanted to make something tasty, but also colourful and festive, thus this crazy, colourful and festive meal was born! ---|

On good thing about these potatoes is, they seem to lower blood pressure and have inflammatory components, which might be a good thing for a winter meal :-)

Ingredients for 2 portions

  • 2x Chicken breast (365g)
  • Butter: 2 spoons (30g)
  • Garlic powder: 1 teaspoon (5g)
  • Herbs: 1 teaspoon (5g)
  • Rapeseed oil: 1 spoon (15g)
  • Vitelotte potatoes: 600g
  • Spinach: 60g
  • Hollandaise sauce: 100ml (100g)
  • Salt: 1.5 teaspoons (8g)

Step #1: Peel and cook potatoes (20 minutes)

Peel your vitelotte potatoes, slice them in thick slices and cook them with 1 teaspoon of salt.

Boil them for about 20 minutes until soft.

Step #2: Clean spinach (3 minutes)

Clean spinach leaves and remove hard root part. Arrange on half of each plate.

Step #3: Prepare chicken de volaille (3 minutes)

Slice each chicken breast to create a large pocket.

In a small bowl mix dried garlic and herbs, and dust one spoon (or slice) of butter with the spice mix, then place it in the meat pocket.

Press the meat gently to close and seal off the butter pocket.

Step #4: Fry the chicken (10 minutes)

Heat up 1 spoon of rapeseed oil on a medium heat and start frying chicken breast, placed the thicker-side-down. Cover the pan to accumulate heat and speed up cooking process, and prevent stirring.

After few minutes flip the meat and once again fry it covered. It will brown nicely. Just before the meat is done, sprinkle remaining half of a teaspoon of salt over it for seasoning.

Pierce or slice the meat to verify doneness — it should be completely cooked through, without any pink areas.

You can skip the butter de volaille if you don't like it, or if you have lactose intolerance. It will be just as good! You can also slice the chicken breast and make it in chunks.

Step #5: Arrange the meal (2 minutes)

When potatoes are cooked, take them out of the water and place then on the side of spinach.

Place your chicken de volaille on the spinach leaves, and slice it to present the juicy meat inside.

Pour some hollandaise sauce over the meat and potatoes, and you can also sprinkle some herbs over them!

Nutritional value of 1 portion (594g of 1188g total)

893.68
Calories (kcal)
150.51 in 100g
39% GDA
66.04
Protein (g)
11.12 in 100g
132% GDA
57.7
Carbohydrates (g)
9.72 in 100g
21% GDA
2.12
Sugar (g)
0.36 in 100g
2% GDA
41.87
Fat (g)
7.05 in 100g
50% GDA
15.53
Saturated fat (g)
2.62 in 100g
62% GDA
2090.0
Sodium (mg)
0.35 in 100g
34% GDA

The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.

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No fish
No nuts
No peanuts
No shellfish
No soy
No wheat
Butter
Chicken breast
Garlic powder
Herbs
Hollandaise sauce
Rapeseed oil
Salt
Spinach
Vitelotte potatoes
Water
Main dish
Boiling
Frying

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