This is an elegant little dish that would suit a celebratory dinner as well as a weekday meal. The side dish is an Italian classic, but we have switched out the olive oil and lemon juice that would usually moisten the dish and replaced it with 0% creme fraiche. The creaminess works really well against the iron of the spinach and the black pudding.
You could add another vegetable to the plate; the sweetness of butternut squash or carrots would work pretty well.
Place the chicken fillets, in their cling film wrapper, in a saucepan of cold water. Bring to the boil, turn the heat low, and simmer gently for 45 minutes.
Heat the olive oil in a saucepan, and add the spinach. Stir until wilted and add the garlic. Stir for a minute.
Add the pine nuts, raisins, nutmeg and seasoning. Stir well to combine.
Add the creme fraiche to the spinach and stir through.
Unwrap the cooked chicken and serve sliced over a bed of the creamed spinach.
Ingredients
Directions
Place the chicken fillets, in their cling film wrapper, in a saucepan of cold water. Bring to the boil, turn the heat low, and simmer gently for 45 minutes.
Heat the olive oil in a saucepan, and add the spinach. Stir until wilted and add the garlic. Stir for a minute.
Add the pine nuts, raisins, nutmeg and seasoning. Stir well to combine.
Add the creme fraiche to the spinach and stir through.
Unwrap the cooked chicken and serve sliced over a bed of the creamed spinach.
