Chicken and Spinach in a Creamy Provencal Sauce

Ingredients:

3 chicken breasts

2 tsp herbs of Provence

2 tbsp olive oil

225g baby potatoes, cut in half

a large handful of fresh baby spinach

1 tsp chopped garlic

250ml chicken stock

2 tbsp Dijon mustard

250g greek yoghurt

salt and pepper

Method:

1. Pre-heat the oven to 190C.  Mix the potatoes and the chicken in a bowl with 1 tbsp of olive oil, herbs and some salt and pepper.

2. In a large oven-proof pan, heat the remaining 1 tbsp olive oil.  Heat the chicken on one side, and the potatoes on the other.  Cook for 4 mins, turn the chicken breasts and cook for an additional 4 mins (so that the chicken is golden on both sides).  Put the pan into the oven and bake for 25 mins.

3. In a jug, mix the garlic, chicken stock and mustard.  Once the chicken and potatoes have cooked for 25 mins, add the spinach leaves and pour the chicken stock mixture on top.  Return to the oven for 10 mins.  Then add the greek yoghurt and some salt and pepper to taste, mix and bake for another 5 mins.  It is then ready to serve.