How to make it

  • Place raw potato cubes into Actifryer with 1 tablespoon oil. Cook until potatoes are lightly browned and almost cooked through. Remove from fryer and set aside in a large bowl.
  • Season 2 sliced chicken breasts with salt and pepper.
  • Add the chicken to the the Actifry and cook until done and lightly golden brown.
  • Remove the chicken breasts from the pan to the potato bowl. Set aside.
  • Stir in 1/2 cup Madeira. Let this cook for a minute so the alcohol evaporates. Then stir in cream and skim evaporated milk.
  • Add the sugarsnaps, butter and thyme; cook 5-7 minutes until sugarsnaps are crisp-tender.
  • Place the potatoes and chicken back into the pan and let heat until all is hot.
  • Serve with cooked spinach or a crisp salad. Yum!

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