Lemon chicken with crushed potato recipe is a combination of chicken and vegetable dishes. The chicken dish has been served with a mixture of crushed and spring onions, a lovely way to add flavor and extra vitamins and a good alternative to traditional mash.
Table of Contents
COOKING TIPS:
Test the chicken is cooked by piercing it with the point of a knife. The juices should run clear. Stay away from being tempted to overcook the fillets or they will start to dry out.
MORE ABOUT RECIPE:
Preparation time: 10 minutes plus 30
Cooking time: 20 minutes
Calories per portion: 276 Kcal
Fat per portion: 7 g
of which saturated: 2.4 g
Serves: 4
INGREDIENTS:
Chicken breasts: 4* 110 g (4 oz)
Lemon: 1, grated zest and 2 tbsp juice Olive oil: 4 tbsp
Chopped tarragon: 1 tbsp, plus extra to garnish
New potatoes: 500 g (1 lb 2 oz) , scrubbed
Semi-skimmed milk: 4 tbsp
Spring onions: 4 , trimmed and chopped
Dry white wine: 90 ml (3 fl oz)
Half-fat creme fraiche: 4 tbsp
METHOD OF PREPARATION:
1) Remove any sinews from the chicken breasts and then cut the breasts into half horizontally. In a dish mix together the lemon juice, 2 teaspoons of the oil, and the tarragon. Add the marinated chicken breasts, and leave for 20-30 minutes.
2) Boil the potatoes for 15 minutes. Remove the water and crush the potatoes, then add the spring onions to it. Keep the potatoes warm in the oven. 3) Meanwhile, heat a large pan. Cook a marinated chicken for about 5 minutes., pressing them down with a spatula. Cook for 4 minutes.
4) Remove the cooked chicken and put it on a plate in the oven. Pour the wine into the hot pan reduce it by about half and then, over low heat, whisk in the creme fraiche.
5) Serve the chicken on a hot plate on a bed of crushed potato with green beans. Sprinkle the sauce with the lemon zest and a few more chopped tarragon leaves.