Herby and zingy, this skillet chicken dish comes together in no time.
Ingredients
Serves 4
- 2 chicken breasts
- 500ml chicken stock
- 2 sprigs fresh thyme
- 2 sprigs fresh flat leaf parsley
- 240g baby potatoes
- 1 lemon, zested
- 4 tbsp olive oil
- 80g sliced mushrooms
- 80g peas or green beans
- Half an onion, peeled and diced
- 40g plain flour
- 40ml fresh cream
- Fresh ground pepper
- Pinch sea salt
Method
1. Place the potatoes in a saucepan and cover with water. Bring to the boil and cook for 12 minutes or until cooked. Drain and set aside.
2. Butterfly the chicken breast and cut in half so you have four pieces. Place in a bowl, add lemon zest and half the juice, one sprig of chopped fresh thyme, two tablespoons olive oil and a few twists of fresh ground pepper. Mix and allow to marinate at least ten minutes while potatoes are boiling.
3. Place skillet pan on a medium heat. In a skillet pan add the remaining oil and place each chicken piece into the pan and cook on each side for two minutes. Add the diced onion and sliced mushroom. Sweat the onion and mushroom in between the pieces of chicken. Season with salt.
4. Add the remaining chopped sprig of fresh thyme. Add the flour and allow in get absorbed into the chicken and other ingredients. Add the stock (warm it up) and allow to simmer for six minutes stirring occasionally.
5. Add the sliced potatoes, cream and peas and bring to the boil then simmer until you are ready to serve. Serve with chopped fresh parsley.
