Tuscany chicken with creamy sun-dried tomato and spinach sauce, green beans and baby potatoes

Step 1: Baby potatoes
  • Cut the potatoes to a smaller size if you prefer.
  • Boil them in a pan of cold water until they are soft. 
  • Season with a pinch of salt and drizzle with a little olive oil.

Step 2: Chicken (Give potatoes a 10 minute head start)
  • Dust chicken with a little flour (any kind).
  • Add some oil to the frying pan and place over medium heat.
  • Cook both sides of chicken until golden brown and firm to touch. 
  • Take out of the pan and let it rest.

Step 3: Green beans
  • Add a little oil to a wok or frying pan and place over a medium to high heat.
  • Add in vegetables, season with salt and stir continuously for 1 minute.
  • Add a little water, just to cover the bottom of the pan, and cook with lid on until the vegetables are tender. 

Step 4: Spinach and Sauce
  • Add spinach to the sauce in a pot over low heat, continue to cook until spinach is softened and sauce is heated.
  • Pour the sauce over chicken.

(Steps 3 and 4 can be done simultaneously.)