Chicken Breast with Mashed Potatoes, Sauteed Spinach and Orange Sauce

Name: Chicken Breast with Mashed Potatoes, Sauteed Spinach and Orange Sauce
Ingredients: 1 small chicken breast (about 400 g; with or without skin); 200 g baby spinach; 1 garlic clove; 3 tablespoons oil; black pepper, green pepper, chili flakes, salt; orange sauce; 550 ml orange juice (freshly squeezed, not store-bought); 100 ml chicken stock; 1 tablespoon butter

December 23, 2012

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Recipe: Chicken Breast with Mashed Potatoes, Sauteed Spinach and Orange Sauce

We all know that great things are created from simple elements, combined in a new and unusual way. The living proof of this lies in the plate above, where the carefully seasoned chicken breast, smooth mashed potatoes, young spinach and orange sauce come together to make a perfect dish for a festive dinner, whether it's for a birthday, a romantic dinner or even Christmas dinner with loved ones.

I invite you all to enjoy this combination which has delighted my taste buds from the first moment I tried it at Via restaurant.

Ingredients

1 small chicken breast (about 400 g; with or without skin)
200 g baby spinach
1 garlic clove
3 tablespoons oil
black pepper, green pepper, chili flakes, salt

Orange Sauce

550 ml orange juice (freshly squeezed, not store-bought)
100 ml chicken stock
1 tablespoon butter

Servings: 2

How to prepare chicken breast with mashed potatoes, sauteed spinach and orange sauce

Put the orange juice in a large skillet. Cook over high heat for 10-15 minutes, until it reduces significantly and becomes syrupy. You will have about 100 ml of orange juice left. Remove from heat and set aside until needed. It can be prepared in advance and stored in the fridge.
Prepare regular mashed potatoes (with butter and milk).
Remove the chicken breast from the fridge 1 hour before cooking. Separate the two lobes.
On the work surface, grind plenty of black and green pepper, sprinkle salt and grate chili to taste. Dredge the chicken breast through this spice mix on both sides to coat it well.
Heat 2 tablespoons of oil in an oven-safe skillet and fry the chicken breast for 2 minutes on each side (start with the skin side down; if skinless, place the side where the skin used to be facing down first).
Transfer the skillet with the chicken to the oven preheated to 200°C and roast for 8-10 minutes.
Remove the chicken breast from the pan, cover with aluminum foil and let it rest until the sauce is ready.
Put the skillet used for frying the chicken back on the stove over medium heat. Pour in the stock and cook for 3 minutes until you feel it thickening slightly. Add the reduced orange juice and cook for another 2 minutes. Add 1 not-too-generous tablespoon of butter and cook until it thickens (1 minute). Season the sauce with salt to taste.
Strain the sauce through a fine sieve.
In a large skillet, heat the remaining oil with the sliced garlic clove. When the garlic starts to smell fragrant, add the spinach, sprinkle with salt and black pepper and sauté over high heat, stirring constantly, just until the leaves wilt (about 1 minute). Transfer the spinach to a strainer to drain.
Plate the dish on two plates as follows: place a ring mold in the center of the plate. Fill 2/3 with mashed potatoes. Top with spinach (pressed slightly to drain water). Remove the ring mold. Pour orange sauce around it. Cut the chicken breast in half at a 45-degree angle. Place the chicken on top.