Pan-Fried Chicken

Nutrition per serve

Ingredients

• 300g chat potatoes
• 300g chicken breast fillet
• 2clov garlic
• 10g country seasoning
• 1pcs carrot
• 1pcs Lebanese cucumber
• 50g baby spinach leaves
• 30ml olive oil
• 5ml wholegrain mustard
• 15ml white vinegar
• 3ml sugar

Method

1. Step 1 — Parboil potatoes
   Preheat the oven to 220C, fan-forced. Halve the potatoes, or quarter any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Cook for 8-10 mins until just tender. Drain. Grease an oven tray (see Kitchen 101). Put the potatoes on the greased tray and, using the back of a large spoon or a potato masher, lightly press down on each potato to smash.
2. Step 2 — Roast potatoes
   Drizzle the smashed potatoes with 3 tsp olive oil, then season with pepper and ½ tsp salt. Roast for 15 mins or until golden and crisp. Meanwhile, put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
3. Step 3 — Pan-fry chicken
   Crush or finely chop 2 garlic cloves. Combine the garlic, half the country seasoning*, 2 tsp olive oil and ½ tsp wholegrain mustard 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.
4. Step 4 — Make salad
   Peel the carrot and cucumber into ribbons with a vegetable peeler. Combine 3 tsp olive oil, 2 tsp white vinegar, ½ tsp sugar and ½ tsp wholegrain mustard in a large bowl, then season with salt and pepper. Add the spinach, carrot and cucumber and toss to combine.
5. Step 5 — Serve up
   Divide the chicken, smashed potatoes and salad among plates. Drizzle the potato with 2 tsp white vinegar and enjoy!
6. Step 6 — Kitchen 101
   Roasting the potato on a greased oven tray helps to amp up the crispy factor. If you prefer, you can line the tray with baking paper to save extra washing up.

Allergens

Sulfit