Pan-fried Chicken Breasts with Sautéed Greens and Charlotte Potatoes

Pan-fried Chicken Breasts with Sautéed Greens and Charlotte Potatoes by @coxys_kitchen

Summer is well and truly upon us and this ‘Pan-fried Chicken Breasts with Sautéed Green and Charlotte Potatoes’ recipe is perfect for the warmer weather. A light supper packet with greens, earthy potatoes and a hit of savoury flavours delivered by the chicken and pancetta. What’s more, with only minimal prep work and cooking time, you’ll be out enjoying the sunshine in no time.

Serves: 2

Prep time: 15 minutes (excludes brining the chicken)

Cooking time: 35 minutes

INGREDIENTS:

For the brine:

  • 2 tsp table salt
  • 1 large dried bay leaf
  • 1 tsp peppercorns
  • 1 tsp dried herbs

For the main event:

  • 2 chicken breast fillets
  • 100g smoked pancetta lardons
  • 1 Tbsp olive oil
  • 150 g charlotte potatoes, washed and halved lengthways
  • 1 large garlic clove, bashed
  • 20g butter
  • 75ml dry white wine, or light chicken stock
  • 70 green beans
  • 70g peas
  • 1 baby gem lettuce, leaves removed (or half a romaine lettuce)
  • Salt and pepper
  • OPTIONAL: Handful of rocket leaves
  • 2 lemon wedges

METHOD:

  1. If brining the chicken, place the chicken breasts in a container (with a lid), then add the table salt, bay leaf, peppercorns and dried herbs. Cover the chicken with cold water, then cover with the lid and give a gentle shake to mix up the brining solution. Place in the fridge for at least 2 hours before cooking. When ready to cook, drain the chicken and pat dry with some kitchen paper.
  2. Preheat the oven to 200c/Gas mark 6. Heat a non stick frying pan on a medium to high heat, add the pancetta and fry until the lardons start to go crispy. Drain on kitchen paper and set aside, but do not wipe out the pan.
  3. Use the same pan and heat on a medium to high heat – there should be some residual pancetta fat left in the pan. Add the chicken breasts, 1/3 of the butter and cook for 2-3 minutes until golden-brown. Turn the chicken and repeat on the other side. Transfer the chicken to a shallow baking tray and cook in the oven for around 10 – 12 minutes, or until the chicken is cooked through. Leave to rest for 5 minutes before slicing.
  4. Add the olive oil to the same pan and heat on a medium heat. Add the potatoes, flat side down and fry for approx. 3 minutes before turning them. Season with ground black pepper; no salt at this stage. Keep checking and turning the potatoes; they should be golden on all sides. Add the garlic, a 1/3 of the butter and the white wine (or chicken stock), then lower the heat slightly, cover with a lid and cook for a further 5 minutes. Check if the potatoes are cooked, by piercing with a knife.
  5. Add the green beans and peas to the potatoes and cook for 2 minutes, then add the baby gem lettuce (or romaine lettuce), the final knob of butter and cook until the lettuce starts to wilt but still al dente.
  6. Introduce the crispy pancetta back to the pan of potatoes and greens. Taste for seasoning and if using, add the rocket leaves.
  7. Serve on a sharing platter topped with the sliced chicken and lemon wedges or, plate into large bowls, top with the sliced chicken and finish with a good squeeze of lemon
chicken breasts

Coxy’s Kitchen Tip:

Cook the chicken on the barbecue to add a smokey flavour to the dish.

About Coxy’s Kitchen:

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]

Images supplied

For more delicious recipes from Sarah

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