Nutty Chicken Breasts with Golden Potatoes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- For the roast potatoes
- 3 ⅓ cups young, waxy potatoes
- 1 Tbsp Rose paprika powder
- 3 Tbsps olive oil
- For the chicken
- 4 Chicken breasts (150 g each)
- 2 Tbsps clarified butter
Preparation steps
1.
Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4 and oil a large, deep baking tray.
2.
Cut the potatoes into bite-sized wedges and season well with salt, ground black pepper, the paprika and the oil. Spread over the baking tray and roast for around 35 minutes turning occasionally.
3.
Season the meat with salt and ground black pepper, heat some clarified butter in a pan and fry on all sides on a high heat. Reduce the heat and cook for a further 5-10 minutes. Remove from the pan and keep warm.
4.
To make the sauce heat the oil in a pan and fry the pepper for 5 minutes. Add the nuts, cream, salt and ground black pepper and simmer on a low heat for 5 minutes.
5.
Stir the chopped rocket into the sauce and season again with salt and ground black pepper. Arrange the remaining rocket on four plates, drizzle with some olive oil and season with salt and ground black pepper. Place the chicken on the plates, top with the sauce arrange the potatoes next to it.
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