Crushed potatoes with sizzled chicken

Crushed potatoes with sizzled chicken

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(4 ratings)

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Serves 4

Full of fresh flavour and superhealthy, this quick-to-make chicken dish is a simple summer treat

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
453
protein
35g
carbs
58g
fat
11g
saturates
2g
fibre
6g
sugar
0g
salt
1.48g

Ingredients

  • 1.3kg waxy potatoes such as Desirée, cut into large chunks
  • 2 tbsp olive oil
  • 3 large skinless boneless chicken breast fillets, each sliced into 6-8 pieces
  • 50g SunBlush tomatoes or sun-dried tomatoes (drained really well)
  • 50g black olives
  • 4 rosemary sprigs
  • 1 lemon, grated zest and juice
  • 1 tsp wholegrain mustard
  • a couple of handfuls of watercress

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Method

  1. Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.
  2. Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.
  3. Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.
  4. Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.
  5. Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.

Recipe from Good Food magazine, January 2003

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Comments

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kasiafronck's picture

Very nice, easy dinner. I added onion and bacon, left out olives, and then added the potatoes and the dressing to the pan with the chicken to heat through so everything soaked up the flavours.

sairanull's picture
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Although I made a few changes in cooking and presentation, this turned out just gorgeous. I mixed more greens with the watercress to make a bed on which I served the chicken and potatoes. Also fried some crushed garlic and crushed red pepper in the cooking mixture for extra flavour. LOVED it! Husband was raving about it for 2 days

sweetandsour's picture
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I've recently tried this out but made my own version. I added grilled peppers, fried mushrooms with garlic, bacon and left out the olives. It was delicious so I will definately do it again.

lisamary's picture
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Delicious, made this loads in the summer, go easy on the lemon.

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