Ready in around 30 mins
- Energy: 2791kj (668Kcal)
- Protein: 49g
- Carbohydrate: 44g
- Fat: 30g
- Contains: Milk, Soy, Sulphites
Preheat oven to 210°c fan bake.
1. TO PREPARE AND COOK THE VEGETABLES:
Line an oven tray with baking paper. Open the bag and evenly place the steamed gourmet potatoes onto the tray. Using a potato masher or a serving fork gently smash each potato to a height of about 1 cm. Peel and cut the red onions in 1 cm wedges and add onto the tray. Drizzle with olive oil, season with salt and pepper and bake in the oven for 15 mins. Cut the broccoli into bite size pieces. Add onto the tray and bake for a further 12 mins. Thinly slice the mushrooms and set aside.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast in half horizontally by holding flat on a board and slicing through sideways. Empty the sachet of GF piccata flour onto a plate then dip the chicken pieces in the flour mix and shake any excess.
3. TO COOK THE CHICKEN AND MUSHROOM:
Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces, season with salt and pepper and cook for 1-2 mins each side. Add the mushroom and cook for a further 2-3 mins until soft. Add the lemon and caper butter and cook for a further 1-2 mins turning the chicken over a few times until the butter is all melted.
Divide the smashed potatoes and vegetables onto plates. Top with the chicken , mushrooms and butter sauce. Finish with a few dollops of herby cream.
- 1 pack of free-range chicken breasts
- 1 pack of steamed gourmet potatoes
- 1 pot of lemon and caper butter
- 1 sachet of GF piccata flour
- 1 pot of herby cream
- 1 pack of mushrooms
- 2 red onions