CHICKEN AND POTATOES IN GARLIC PARMESAN SAUCE

4 skinless chicken breasts,halved lengthwise
1 kilo medium potatoes, quartered
3 tablespoons butter
120 grams baby spinach

85 grams butter
6 teaspoons minced garlic
3 tablespoons cornflour
1 1/2 cups water
3 oxo chicken stock cubes
1 teaspoon italian herbs
3/4 cup thickened cream
3/4 cup grated extra sharp parmesan cheese
salt and pepper to taste

preheat oven to 190c.

in a frypan, using 2 tablespoons butter, brown the chicken.
remove from pan and place in colander to drain.

add the other tablespoon of butter to the liquid in the
frypan and saute the potatoes until just coloured. add the
spinach and cook until just wilted.

lightly spray a large, deep baking dish with cooking spray.

place the chicken into the dish and cover with the potatoes
and spinach. put aside.

wipe out the pan to make the sauce.

mix the water and stock cubes together.

over  medium heat, melt the butter in the pan and add the
garlic. saute till fragrant.

whisk in the flour. gradually whisk in the stock mix.

add the cream, herbs, parmesan and salt and pepper. stir till
just boiling and well combined.

pour the sauce over the chicken and potatoes.

cook for approx. 1 hour until the potatoes are soft.

serve with rice.