Pan-Fried Garlic Butter Chicken Breast
with Chips and Tomato Salad
This Pan-Fried Garlic Butter Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
Potatoes
1
Lemon & Herb Seasoning
2
Garlic Clove
1
Echalion Shallot
1
Flat Leaf Parsley
1
Medium Tomato
30
Cider Vinegar
(Contains Sulphites)
2
British Chicken Breasts
10
Chicken Stock Paste
20
Wild Rocket
Not included in your delivery
½
Sugar for the Dressing
100
Water
30
Butter for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Halve, peel, and chop the shallot into small pieces.
Roughly chop the parsley (stalks and all).
Cut the tomato into 1cm chunks. Add the tomato chunks to a medium bowl with half the apple cider vinegar, a drizzle of oil and the sugar for the dressing (see pantry for amount). Season with salt and pepper. Set aside for now.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Return the now-empty frying pan with a drizzle of oil (if needed) on medium heat.
Add the shallot and cook until softened, 4-5 mins. Stir in the garlic and cook for 30 secs.
Pour the remaining apple cider vinegar into the pan and allow it to evaporate, 30 secs. Pour in 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 and parsley until the butter is melted. Simmer until the sauce is thickened, 2-3 mins.
Just before you are ready to serve, toss the rocket through the dressing.
Share the chicken between your plates. Spoon over the buttery sauce.
Serve with your chips and salad alongside.
Enjoy!
