Pan-fried chicken with peas

Name: Pan-fried chicken with peas
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 4 boneless chicken breasts skin on (weighing about 175g/6oz each); 25g butter; 1 small onion finely chopped; 1 garlic clove crushed; 1 heaped tbsp horseradish cream; 4 tbsp crème fraîche full or half fat; 350g frozen pea; ½ iceberg lettuce or 1 cos lettuce, shredded; pinch of sugar; 1 tbsp fresh mint chopped; new potatoes to serve

James Martin

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Serves 4

Easy

Total time: 35 mins

Ready in 30-35 minutes

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Take a fresh look at chicken and try it pan-fried with shaken peas - smart enough for a dinner party

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Herby new potatoes

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
4 boneless chicken breasts

skin on (weighing about 175g/6oz each)
25g butter
1 small onion

finely chopped
1 garlic clove

crushed
1 heaped tbsp horseradish

cream
4 tbsp crème fraîche

full or half fat
350g frozen pea
½ iceberg lettuce

or 1 cos lettuce, shredded
pinch of sugar
1 tbsp fresh mint

chopped
new potatoes

to serve

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Nutrition: per serving

kcal426
fat20g
saturates9g
carbs13g
sugars1g
fibre5g
protein48g
salt0.64g

low

Method

step 1

Drizzle the oil over the chicken and season. Heat a heavy-based frying pan and put the chicken in, skin side down. Fry on a high heat for 3-4 minutes until the skin is golden and crisp. Turn the chicken over and fry on a medium heat for a further 6-8 minutes until just cooked.
step 2

Meanwhile, melt the butter in a pan. Add the onion and garlic and cook on a low heat until soft and transparent. Stir in the horseradish cream and crème fraîche and simmer for 2-3 minutes.
step 3

Toss in the peas, lettuce and sugar and season well. Simmer for 2-3 minutes until the lettuce has wilted slightly, then remove from the heat and scatter in the mint. Divide the peas between hot plates, top with the chicken and serve with buttered new potatoes.

Recipe from Good Food magazine, May 2004

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