Pollo al Rosmarino e Limone
Golden pan-fried chicken cutlets simmered in a silky rosemary and lemon sauce - and the leftovers make a very smart pasta salad the next day.
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
INGREDIENTS
4 chicken breasts, boneless and skinless
salt, for seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
plain flour, for dusting
olive oil, for frying
2 tbsp unsalted butter
4 sprigs fresh rosemary
1 tbsp plain flour
juice and zest of 1 lemon, plus 1 lemon to slice
1 cup chicken stock
freshly ground black pepper, to taste
500g green beans, trimmed
4 garlic cloves, minced
garlic mash, to serve
METHOD
Preheat the oven to 175°C.
Using a sharp knife, cut each chicken breast horizontally into two even cutlets. Remove the tenderloin from each cutlet.
In a shallow dish, combine the salt, garlic powder, onion powder and oregano with the flour for dusting. Dust both sides of the chicken cutlets, shaking off any excess.
Heat a large skillet over medium-high heat and add enough olive oil to cover the base. Cook the cutlets for about 3-4 minutes per side, until just golden - they don't need to be fully cooked at this stage. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the rosemary and sprinkle over the tablespoon of flour. Stir constantly for 1-2 minutes, until the flour is lightly toasted.
Pour in the lemon juice and chicken stock, stirring continuously to prevent lumps. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Season with salt, a little more garlic powder and black pepper.
Return the cutlets to the skillet, nestling them in the sauce along with a few lemon slices. Cover and simmer for a further 5 minutes, until the chicken is cooked through and the flavours have melded.
While the chicken simmers, bring a large pot of salted water to the boil. Blanch the green beans for 3-4 minutes, until crisp-tender. Drain and set aside.
Serve the saucy rosemary lemon chicken with garlic mash and the beans.
HINTS
Leftovers work beautifully with pasta - chop the chicken, throw in some cherry tomatoes, and it becomes a really smart pasta salad.
Only cook the cutlets until just golden before they come out; they finish in the sauce, so this keeps them tender rather than dry.
Toasting the flour in the butter for a minute or two before the liquid goes in is what stops the sauce tasting raw and floury.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 10500 kJ (2510 cal)
Protein: 210 g
Fat: 120 g
Saturated fat: 40 g
Carbohydrate: 70 g
Sugars: 10 g
Sodium: 3400 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.