Provençal chicken

Name: Provençal chicken
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean

with basil mashed potatoes

Ready in around 20 mins

RECIPE FACT:

Did you know that the French region of Provence has at least 300 days of sunshine a year!?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE BASIL MASHED POTATOES:
Add the steamed potatoes to a pot and pour in the basil cream, season with salt and place the pot over a medium-high heat. Bring up to a boil, cover with a lid and reduce the heat to low. Cook for 4-5 mins, checking regularly to ensure the cream isn’t burning. Mash with a potato masher and mix well to combine then cover with a lid to keep warm. The mash will thicken up as it sits.
2. TO PREPARE THE CAPSICUM AND CHICKEN:
Slice the roasted capsicum into ½ cm slices. Remove the free-range chicken breasts from their packaging and slice into 1 cm strips.
3. TO COOK THE PROVENCAL CHICKEN:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken then season with salt and cook for 3-4 mins, stirring often. Add the capsicum and cook for 1-2 mins. Pour in the Provencal sauce with olives and cook for a further 1-2 mins or until chicken is cooked through.
TO SERVE:
Spoon the basil mashed potatoes into bowls and top with Provençal chicken, olives and sauce. Top with a handful of rocket and sprinkle over rosemary almonds. Serve with a grind of freshly cracked black pepper and any remaining rocket on the side drizzled with oil.