Golden garlic and lemon chicken
Fry chicken then smother it in a creamy garlic, lemon and rosemary sauce. Serve with crispy potatoes for a perfect midweek meal.
Ingredients
- 1 chicken breast
- 50 g butter
- 2 tbsp olive oil
- 750 g white-skinned potato, such as Sebago peeled, sliced into 1cm pieces
- 1 large brown onion halved, thinly sliced
- 3 garlic cloves finely chopped
- 2 tbsp finely chopped fresh continental parsley
- 300 ml ctn thickened cream
- 1.5 tbsp fresh lemon juice
- 1 tbsp fresh rosemary finely chopped
Instructions
- Heat 40g of the butter and 1 tbsp of the oil in a large, non-stick frying pan over high heat for 1-2 minutes or until the butter is foaming.
- Add the potatoes in a single layer. Cook for 10 minutes. Turn, and add the onion.
- Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes or until potato is golden and onion is caramelised.
- Stir through half the garlic. Cook for a further 2 minutes or until aromatic.
- Stir through the parsley and transfer to a serving plate. Cover with foil to keep warm.
- Wipe the pan clean and place over high heat. Add the remaining 10g of butter and 1 tbsp of oil.
- Heat over high heat for 1-2 minutes or until butter is foamy.
- Add the chicken and cook for 3 minutes or until golden. Turn and cook for a further 2 minutes or until just cooked though. Transfer to the plate.
- Add the remaining garlic to the pan and cook for 1 minute or until aromatic. Add the cream, lemon juice and rosemary.
- Season. Simmer for 2 minutes or until warmed through.
- Drizzle half the cream mixture over the potato and chicken. Scatter over parsley.
- Serve the remaining sauce on the side in a jug
Nutrition
Calories: 600kcal | Carbohydrates: 31.5g | Protein: 26.3g | Fat: 41g