Monday, June 28, 2010

Chicken with sweet-earth sauce : Wk27/1

Serves 4 : Very easy : Quick
4 skinless chicken breasts, butterflied
Chicken spice
1 onion, sliced
2 celery stalks, sliced
200gm cherry tomatoes, halved
200gm thin green asparagus spears
1 Tblsp red wine vinegar
1 Tblsp fresh chopped parsley

480gm new potatoes
1 small pillow-pack of mixed lettuce

Put the potatoes on to cook in lightly salted boiling water.
Once cooked, drain and keep warm.

‘Butterfly’ the chicken by slicing right through each fillet horizontally.
Sprinkle with chicken spice.
Spray a large frying pan with non-stick cooking spray.
Dry fry the chicken pieces both sides until cooked through (about 5 minutes per side).
Remove the fillets from the pan and keep warm.

Fry the onion and celery in the chicken pan until the onion starts to soften.
Add the tomatoes and the asparagus and cook until the tomatoes start to break down.
Add the vinegar and parsley, and stir well.

Serve 2 fillets per person beside the baby potatoes and a handful of mixed lettuce.
Spoon the sweet-earth sauce over the chicken.

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