Pan Fried Chicken with Smashed Green Potatoes and Lemon Sauce

Pan Fried Chicken with Smashed Green Potatoes and Lemon Sauce

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 30, 2018.
Order Now
Order Now

Ingredients

Potatoes

  • 150g baby potatoes
  • ½ cup frozen peas
  • 2 tsp butter ˆ
  • ½ bunch mint, chopped *
  • pack baby spinach *

Chicken

  • ½ broccoli
  • 1 pack chicken breast
  • 1 Tbsp flour ˆ
  • 2 tsp chicken spice blend
  • 2 Tbsp water ˆ

To Serve

  • 1 Tbsp lemon sauce
  • 1 tsp sliced almonds

Steps

  1. Cook potatoes Dice potatoes 3cm, add to a medium pot and cover with hot tap water. Cook on high heat for 20 minutes with a lid on. Add peas and cook a further 2 minutes until bright green and tender. Drain and return to pot with butter. Roughly smash with a fork and season. Cut broccoli into small florets.
  2. Prep chicken Pat chicken dry and if chicken is large, cut into steaks. Place your hand flat on top of chicken breast and slice through horizontally. Toss with flour and chicken spice blend in a bowl.
  3. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium high heat. Cook chicken for 5 minutes each side (depending on thickness), or until cooked through. Remove from pan and rest, covered. Reserve pan.
  4. Cook broccoli Wipe pan clean and return to high heat. Add broccoli and water to pan and cook for about 2 minutes until bright green and tender. Season.
  5. Finish potatoes Stir mint and spinach through potatoes just before serving. Season.
  6. Serve potatoes and chicken topped with lemon sauce. Sprinkle over sliced almonds and serve broccoli on the side.

Nutritional Information

Energy 2702 kj
646 kcal
Protein 48.1g
Carbohydrate 42.6g
Fat 28.9g