Sunny Chicken Pan
with Tomato Salad
Sun-dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
30 min
Sun-dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
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Ingredients
Number of People:
Pan
Chicken breast
400 Grams
Garlic cloves
2 Piece
Sun dried tomatoes
30 Grams
Parmesan
4*
30 Grams
Water
250 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Black pepper
0.5 Tsp
Chilli flakes
2 Grams
Cooking cream
4*
100 ML
Fresh basil
15 Grams
Salad
Cherry tomatoes
150 Grams
Romaine lettuce
200 Grams
Olive oil
1 Tbsp
Balsamic vinegar
14*
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and mince the garlic. Chop the sun dried tomatoes into very small pieces. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry with a pinch of salt for 4-5 min on each side until golden. Transfer to a plate and set aside. Reserve the pan.
3 Make sauce
Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sun dried tomatoes and stir for 1-2 min. Add the stock, oregano, pepper and a pinch of chilli flakes (spicy!) and bring to a simmer. Cover with a lid and simmer for 5-7 min.
4 Prep salad
Meanwhile, wash and dry the cherry tomatoes and the Romaine lettuce. Halve the tomatoes and chop the lettuce. Toss both in a bowl and set aside.
5 Finish
Return the chicken to the pan. Add the cooking cream. Simmer for a final 2-3 min until the sauce has thickened. Finally fold in the grated Parmesan.
6 Serve
Once ready to serve, season the salad with olive oil, balsamic vinegar and a pinch of salt and pepper. Garnish the chicken with the fresh basil leaves, a grind of black pepper and a pinch of chilli flakes (spicy!).
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