Chicken & Sundried Tomato Sauce

Cook the chicken

• Preheat the oven to 180C.
• Heat a dash of oil in a pan over a medium heat, when hot add the chicken breast. Cook the chicken breast for 3-5 minutes on one side, over a medium heat until nice and golden then slide in the oven for 10-15 minutes.
• Tip - at this stage you can dice the butter you will use for the sauce into small cubes, then pop it in the fridge so it says cold - this will help it emulsify your sauce for a lovely consistency.

Cook the smashed spuds

• Meanwhile, boil your potatoes in boiling salted water until soft enough to squish, around 10 - 12 minutes. Drain them.
• Drizzle some oil in a large frying pan over a high heat, and squish your spuds gently into the pan, season with salt and fry until nice and golden, around 6 - 7 minutes.

Make the sauce

• Remove the chicken from the oven and set aside to rest (keeping the pan with all the lovely cooking juices to make your sauce).
• Make up the chicken stock cube with 125ml boiling water per serving (250ml for serves 2, 500ml for serves 4).
• Chop the sundried tomatoes then add them to the chicken pan over a medium heat, with the white wine to deglaze the pan, stir well to get all the extra tasty bits incorporated into the sauce. Reduce the wine by half then add the chicken stock and reduce by half again.
• Now add the cold cubed butter to the sauce and mix in to melt a little at a time, whisking as you add it in. Taste and season with salt if you think it needs it.

Cook the spinach & Plate Up

• Wilt the spinach in a pan of boiling water, drain and heat through with a little butter.
• Plate up the chicken with the sauce and potatoes, then tuck in and enjoy!