Italian-Seasoned Chicken with Creamy Mushroom Sauce & Jacket Potato

Italian-Seasoned Chicken with Creamy Mushroom Sauce & Jacket Potato

Recipe

Italian-Seasoned Chicken

Ingredients:

• 1 tablespoon combined fresh / dried rosemary, thyme & oregano
• ½ teaspoon grated lemon rind
• 1 tablespoons fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 chicken breast
• Cooking spray

Method:

• Pre-heat oven at 425’F / 220 ‘C / 200 'C fan.
• Marinate chicken in dried spices, lemon rind & juice, minced garlic & olive oil for 30 minutes.
• Heat a grill pan and fry chicken breasts, each side for 3-4 minutes until its nicely browned.
• Now place these chicken breasts in a baking tray coated with cooking spray.
• Bake for 20 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°.
• Remove chicken from pan; let stand for 10 minutes.
• Serve with creamy mushroom sauce.

Creamy Mushroom Sauce

Ingredients:

• 1 tbsp olive oil
• 15g/½oz butter
• 1 onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 225g/8oz button mushrooms, wiped and sliced
• 150ml/5fl oz crème fraîche
• 1 tbsp freshly chopped parsley
• Salt and freshly ground black pepper

Method:

• Heat oil and butter in a frying pan and add onion.
• Sauté onion until softened and transparent.
• Add garlic & mushrooms and cook for 5 minutes until mushrooms are tender.
• Stir in crème fraîche and parsley and heat through.
• Season to taste.
• Serve with your Italian seasoned chicken.

Jacket Potatoes with Sour Cream & Chives

Ingredients:

• 2 baking potatoes
• 140ml sour cream
• ¼ tsp whole-grain mustard
• ½ tsp coarse salt
• ¼ tsp white pepper powder
• 40g freshly chopped chives
• 1 tbsp olive oil

Method:

• Heat oven to 220 'C / 200 'C fan / gas 7.
• Rub a little oil over each potato, poke the skin with fork and put on the top shelf of the oven.
• Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
• Meanwhile add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, reserving a teaspoon of chives to sprinkle on top.
• Stir all the ingredients together.
• Take the baked potatoes out of the oven and cut a cross in the top of each. Slightly squeeze each one so it opens out and place into the serving plates.
• Fill the potatoes with sour cream sauce and sprinkle the remaining chives over the top.

¬ Bon Appétit!