Italian lemon chicken

Name: Italian lemon chicken
Cook time: 30 min
Yield: 4
Cuisine: Asti, Italy

with roasted potatoes and sundried tomato cream

Ready in around 30 mins

RECIPE FACT:

It takes 10kg of fresh tomatoes to produce 500g of sundried tomatoes.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 10-12 mins. Trim both ends off the green beans, add to the oven tray and cook for a further 8-10 mins. Finely slice the mushrooms and set aside. Remove the Italian parsley leaves from their stalk and chop finely.
2. TO PREPARE AND COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Empty the sachet of lemon & thyme flour onto a plate then dip the chicken breasts in the flour, shaking off any excess.
3. TO COOK THE CHICKEN AND MUSHROOMS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and pepper and cook for 1-2 mins each side. Add the mushrooms and cook for 3-4 mins. Add the sundried tomato cream and peas then cook for a further 1-2 mins, turning the chicken over a few times until cooked through.
TO SERVE:
Divide the potatoes and green beans between plates and top with the Italian lemon chicken and sauce. Sprinkle over shaved Parmesan and chopped parsley.