Double Herby Chicken & Brown Butter Sauce
with Potato Mash & Steamed Veggies
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
640 g
Chicken Breast
1 packet
Rosemary
2 packet
Potato
1
Carrot
1 sachet
Seasoning Blend
1
Lemon
1 packet
Pea Pods
Nutrition Values
Cooking Steps
• Bring a medium saucepan of water to the boil. Cut potato into large chunks. Cut carrot into sticks. Trim pea pods. • Cook potato in the boiling water for 6 minutes. • Place a colander or steamer basket on top and add carrot and pea pods. • Cover with a lid and steam until veggies are tender, and potatoes are easily pierced with a fork, 7-8 minutes. Transfer carrot and pea pods to a bowl and add baby leaves. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.
• Meanwhile, pick and finely chop rosemary. Finely chop garlic. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and seasoning blend. Dip chicken into flour mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium heat with the butter(for the sauce) and cook until beginning to brown, 1-2 minutes. Add garlic and rosemary and cook until fragrant, 1 minute. Remove from heat, return chicken and add a squeeze of lemon juice and a splash of water. Turn to coat and season to taste.
• Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. Serve with remaining lemon wedges. Enjoy!
