Rosemary chicken with mash recipe
Fragrant rosemary is reminiscent of hearty, homemade cooking - make it better with a lemony, creamy sauce, a side of tender greens and fluffy mash. Clean plates all round are guaranteed!
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 653 calories / serving
- Freezable
- Gluten-free
Ingredients
- 1.25kg floury potatoes, peeled and cut into small chunks
- 2 tbsp olive oil
- 650g chicken breast fillets, halved lengthways into thin escalopes
- 1 red onion, finely chopped
- 2 garlic cloves, 1 crushed, 1 sliced
- 4 rosemary sprigs, needles picked and finely chopped
- 200ml 50% less fat crème fraîche
- 1 vegetable stock pot, made up to 200ml
- 220g green beans, trimmed
- 150g Brussels sprouts, halved
- ½ lemon, zested and juiced
- 30g buttery spread
- 100ml milk
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Shop ingredientsEach serving contains
- Energy
- 2745kJ 653.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 67.1gProtein 50.3gFibre 9.3g
Method
- Cook the potatoes in a large pan of boiling water for 20 mins until very tender. Drain and leave in the colander to steam-dry for 5 mins.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Season the chicken and fry for 3-4 mins each side until golden brown (no need to be cooked through at this stage).Transfer to a plate.
- Fry the onion in the pan for 6-8 mins until soft. Add the crushed garlic and rosemary, fry for 1 min, then stir in the crème fraîche and stock. Bring to a simmer, then nestle the chicken into the sauce with any juices from the plate; season. Simmer over a medium heat for 10 mins until the chicken is fully cooked and the sauce has thickened a little.
- Meanwhile, blanch the beans and sprouts for 5-6 mins until tender. Drain and set aside. Return the pan to the heat and fry the sliced garlic in 1 tbsp oil for 30 secs until fragrant. Add the veg and toss. Stir in the lemon zest and juice, then take off the heat and keep warm.
- Tip the potatoes back into their pan and mash with the spread and milk until smooth. Divide between 4 plates, spoon over the chicken and sauce, and serve with the veg.
- See more Chicken breast recipes
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
