Lemon chicken with currant sauce
(at time of publication)
- 500g baby potatoes, sliced
- spray oil
- 2 tablespoons currants
- ½ red onion, finely chopped
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon olive oil
- 1 lemon, 2 tablespoons juice and 2 teaspoons zest
- 2 x 250g skinless chicken breast fillets, halved horizontally
- 6 cups steamed vegetables, to serve
1 Preheat oven to 200°C. Line a baking tray with baking paper. Steam or boil potatoes for 10 minutes. Slice and arrange on tray. Spray with oil and bake for 10-15 minutes, turning halfway through, until golden.
2 Meanwhile, place currants in a small bowl with 1/4 cup boiling water. Soak for 5 minutes then drain. Return to bowl and add onion, parsley, oil and 1 tablespoon lemon juice. Stir to combine then set aside.
3 Place a large frying pan over a medium-high heat. Lightly spray chicken with oil and sprinkle with lemon zest. Cook for 2-3 minutes each side until golden and cooked. Reduce heat and add currant sauce and 2 tablespoons water to pan and stir through cooking juices and brown bits. Cook for 1 minute.
4 Arrange potato slices on plates and top with chicken. Spoon currant sauce over chicken. Serve with steamed vegetables.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 9g
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