Herbed Chicken and Mashed Potato

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs red onion
• 1pcs tomato
• 1bunch parsley
• 2clov garlic
• 300g chicken breast fillet
• 10g Italian seasoning
• 20g butter
• 10ml balsamic vinegar
• 5ml sugar
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Peel the potatoes and cut into 2cm chunks. Thinly slice half the onion* (see Kitchen 101). Cut the tomato into 1cm chunks. Coarsely chop the parsley leaves and finely chop the stems. Crush or finely chop the garlic. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Make mashed potato
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain and return to the pan. Mash the potato until smooth. Add 20g butter, season with salt and pepper and stir until combined.
3. Step 3 — Marinate onion
   Meanwhile, combine 2 tsp balsamic vinegar and 1 tsp sugar in a large bowl. Add the onion and half the parsley stems and toss to combine. Set aside to marinate, tossing occasionally, until needed.
4. Step 4 — Pan-fry chicken
   Combine the garlic, half the Italian seasoning*, remaining parsley stems and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan.
5. Step 5 — Make salsa and serve up
   Stir the tomato, parsley leaves and 2 tsp olive oil into the marinated onion mixture. Divide the chicken and mashed potato among plates. Spoon over the tomato salsa and enjoy!
6. Step 6 — Kitchen 101
   Very thinly slice the onion with a sharp knife, or use a mandoline if you have one. Marinating the onion in vinegar and sugar helps to soften it and lessens its bite.

Allergens

Milch, Sulfit