)
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 2
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- Take a large or medium sized frying pan, add 1 teaspoon of the olive oil, season the chicken breasts and cook over a medium-high heat until nicely browned.
- Transfer onto an oven tray, sprinkle with lemon zest and parsley, cook for 15-20 minutes, depending on the size of your chicken breasts.
- Whilst the chicken is cooking cook the potatoes in salted boiling water for 10 minutes or so until tender, drain and set aside. When cool enough to handle, cut into quarters.
- Meanwhile heat the remaining olive oil in the same pan and cook the onion and garlic until soft, but not coloured.
- Add the potatoes and vegetable stock. Reduce the heat and simmer. Add the peas and cream and season. Finally stir in the lettuce and parsley.
- Divide the mixture between your plates, slice the chicken, arrange on top of the lettuce mix and serve.
Ingredients
100g baby or new season potatoes
2 boneless chicken breasts, skin on
1 teaspoons olive oil
Zest of ½ lemon
1 teaspoon freshly chopped parsley
1 tablespoon olive oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
100ml hot vegetable stock
50g peas (frozen)
20ml double cream
1 head of baby gem lettuce or similar, shredded
1 teaspoons freshly chopped parsley