Lemon chicken with currant sauce
Nutrition Info.(per serve)
- 500g baby potatoes, sliced
- oil spray
- 2 tablespoons currants
- 1/2 red onion, finely chopped
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon olive oil
- 1 lemon, 2 tablespoons juice and 2 teaspoons zest
- 2 x 250g skinless chicken breast fillets, halved horizontally
- 6 cups steamed vegetables, to serve
Total fat 10g
Saturated fat 2g
Dietary fibre 9g
1 Preheat oven to 200°C. Line a baking tray with baking paper. Steam or boil potatoes for 10 minutes. Slice and arrange on tray. Spray with oil and bake for 10-15 minutes, turning halfway through, until golden.
2 Meanwhile, place currants in a small bowl with 1/4 cup boiling water. Soak for 5 minutes then drain. Return to bowl and add onion, parsley, oil and 1 tablespoon lemon juice. Stir to combine then set aside.
3 Place a large frying pan over a medium-high heat. Lightly spray chicken with oil and sprinkle with lemon zest. Cook for 2-3 minutes each side until golden and cooked. Reduce heat and add currant sauce and 2 tablespoons water to pan and stir through cooking juices and brown bits. Cook for 1 minute.
4 Arrange potato slices on plates and top with chicken. Spoon currant sauce over chicken. Serve with steamed vegetables.
Hanu de Jong
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