Chicken bites in milk and sage with peas and potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Reduced-fat milk150 ml
• Fresh sageto taste
• All-purpose flour8 g
• Peas100 g
• Potatoes150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Cut the chicken breast into bite-sized pieces of about 2.5 cm and dust them lightly in the plain flour, shaking off the excess.
2. Heat the oil in a saucepan over medium heat with a few fresh sage leaves and brown the chicken for 3 minutes, turning, until lightly golden on all sides.
3. Pour in the milk, salt, lower the heat and cook for 15 minutes over low heat, stirring now and then, until the chicken is tender and the milk has reduced to a cream; the flour helps it thicken, and don't raise the heat or the milk will split.
4. Meanwhile wash and peel the potatoes and cut them into cubes of about 1.5 cm; put them in cold water, bring to the boil, salt and cook for 10 minutes together with the peas, until tender; drain.
5. Serve the chicken with its cream, the potatoes and peas and a grind of black pepper.