adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Seared chicken breast with semi-dried tomato cream and spring vegies
Seared chicken breast with semi-dried tomato cream and spring vegies
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy, zesty sauce elevates chicken and spring veggies dish.
Ingredients:
  • 36.40 gm olive oil
  • 60g semi-dried tomatoes in oil, drained, chopped
  • 255.00 gm salt reduced chicken style liquid stock
  • 82.50 gm creme fraiche or sour cream
  • 2 tsp lemon zest
  • 10.60 gm lemon juice
  • 450g chicken breast
  • 1 large leek, cut into 2.5mm-thick rounds
  • 2 bunches asparagus, woody stems removed, halved diagonally
  • 250.00 ml fresh peas, shelled (from about 450g pea pods)
  • 250.00 ml sugar snap peas or snow peas, halved diagonally
Instructions:
  • In a medium heavy frying pan over medium heat, warm 2 teaspoons of oil. Cook tomatoes for 3 minutes until tender. Pour in 3/4 cup of stock and cook for an additional minute until tomatoes are rehydrated. Blend the mixture with creme fraiche and lemon zest until smooth. Cover to maintain warmth.
  • Heat a large heavy frying pan over medium-high heat. Pound the chicken to 1cm-thick, season it, and add it to the hot pan with the remaining oil. Cook the chicken for 5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate to rest and stay warm.
  • - Caramelize the leek in the frying pan for 3 mins. Then, add the asparagus, peas, and sugar snap peas, cooking for another 3 mins until tender. Season as needed and finish with a squeeze of fresh lemon juice. Serve divided among plates.
  • Arrange the sliced chicken over the vegetables, then generously spoon the tomato sauce over each chicken breast and around the plate.

Similar Recipes