Ingredients

• 3-4 pieces of chicken breast (filleted and pounded)
• 2 pieces of potatoes
• 4 root of spinach
• 6 table spoon of white wine
• 1 table spoon full of lemon
• 1 table spoon full of olive oil
• 1 table spoon full of butter
• Salt, black pepper, red pepper, curry

Directions

Slice the potatoes and boil them.

Marinate the chickens with salt and spices. Place them onto an oiled Teflon frying pan. Fry both sides on the frying pan for a few minutes on high flame. Lower the flame and cook it properly. When it looses water and fries, turn the fire higher and add wine and lemon. Turn the fire off a few minutes later.

When the chickens get roasted, add the butter to the same pan and place the potatoes to the pan for slight roasting.

Drill the spinach leaves into the boiling water for a few minutes.

Lay the spinach leaves onto the service plate. Place the chickens and potatoes over them; pour the remaining oil in the pan all over the plate.

Enjoy your meal...