Chicken Breast with Fried Potatoes

Peel the potatoes and cook in boiling salted water about 25 minutes, drain well and allow to cool slightly, then cut lengthwise cut into wedges. Rinse  spinach, remove tough stems and spin dry.

Season chicken with salt and pepper and rub with 2 tablespoons of olive oil. Cook on each side for about 5 minutes, then add the rosemary and cook 1-2 minutes more. Remove and keep warm. Pour in red wine and boil down to half. Season sauce with salt and pepper.

Heat the olive oil in another pan and cook the sweet potatoes turning occasionally for about 5-7 minutes. Season with salt and pepper, add the spinach and cook briefly.