Oregano Crumbed Chicken and Lemon Butter Sauce
with Mash and Garlicky Beans
This Oregano Crumbed Chicken and Lemon Butter Sauce has been designed by our chefs for a balanced lifestyle. An easy lemon butter sauce brings extra flavour and is a deliciously simple way to elevate your dinner and try something new.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
150 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Dried Oregano
10 grams
Chicken Stock Paste
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with 1/2 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Pop the beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop it on a baking tray and roast on the middle shelf until tender, 20-25 mins.
Meanwhile, when your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and season with the lemon zest, oregano, salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Pop the (now empty) pan on medium-low heat with a drizzle of oil.
Once hot, add the remaining garlic and cook for 30 secs. Lower the heat and add the water for the sauce (see pantry for amount) and chicken stock paste.
Bring to the boil, then lower the heat and simmer for 1-2 mins. Stir through the butter (see pantry for amount) until melted.
Remove from the heat and add a good squeeze of lemon juice. Taste and add more lemon juice if needed.
When everything's ready, serve the crumbed chicken on your plates with the mash and beans alongside.
Spoon the lemon garlic butter sauce over the chicken to finish.
Enjoy!
