Creamy Garlic Chicken with Mashed Potatoes

Place the potatoes in a large pot of salted boiling water and cook for 20 to 25 minutes, or until fork-tender. While the potatoes cook, melt 2 tbsp of the butter in a large skillet over medium heat. Add the chopped onion and cook for about 10 minutes until softened, then stir in the garlic and cook for 30 seconds. Add the chicken strips and cook for 5 minutes, stirring often, until lightly golden on the outside.

Pour the white wine into the skillet and bring it to a gentle simmer. Let it bubble until reduced by about half, then stir in 250 ml of the crème fraîche. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked through.

Drain the potatoes and let them steam dry for 1 minute. Mash with the remaining butter and remaining crème fraîche until smooth, then season to taste. Stir the parsley and spinach into the chicken mixture and cook for 1 to 2 minutes until the spinach wilts. Add the lemon juice, season with salt and black pepper, and serve the creamy garlic chicken spooned over the mashed potatoes.