Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Grilled chicken with creamy peas and lettuce
An easy dish that features an unusual way to serve lettuce
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 kg new potatoes
- 1.5 tbsp olive oil
- Zest and juice of 1 unwaxed lemon
- 4 fresh chicken breast fillets
- 8 gem heart lettuces, each cut in half
- 4 shallots, peeled and sliced
- 300 g frozen garden peas
- 14 g fresh mint, chopped, plus extra to garnish
- 200 ml vegetable stock
- 100 ml half-fat crème fraîche
Method
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1
Put the potatoes (large ones halved) in a pan of cold water, bring to the boil and then simmer for 10-15 minutes until tender. Drain, cut into halves and keep warm.
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2
Meanwhile, mix ½ tablespoon of the oil with the lemon zest and brush over the chicken. Heat a griddle pan to medium and cook the chicken for 5-10 minutes on each side, until cooked through and no pink remains.
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3
Heat the remaining oil in another pan and quickly fry the cut sides of the lettuces. Remove and set aside. Fry the shallots for 3 minutes, then add the peas, mint and stock. Simmer for 2 minutes, then add the crème fraîche and the lettuces. Simmer for a further 2 minutes.
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4
Slice the chicken and serve on top of the peas and lettuce, with the potatoes sprinkled with the extra mint on the side.
