- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 3 tbsp olive oil
- 4 chicken breast fillets, with skin (175g each)
- 1 bunches spring onions, chopped
- 2.5 cm ginger, chopped
- black pepper
For the Pan-fried vegetables:
- 2 tbsp olive oil
- 2 large large baking potatoes, peeled and diced into 1 cm cubes
- 1 clove garlic, chopped
- 225 g mangetout, topped and tailed
For the Sauce:
- 125 ml dry white wine
- 125 ml chicken stock
- 125 ml whipping cream
- 2.5 cm ginger, finely chopped
- 1 bunches spring onions, finely chopped
- black pepper
1. Preheat oven to 170º C/gas 3.
2. Heat 2 tablespoons of the olive oil in a large frying pan over a moderate heat. Add the chicken breasts and fry until they are golden brown on the outside but still pink in the centre.
3. Remove the breasts and place on a plate to cool.
4. Add the remaining olive oil to the pan, heat through and add the onions and ginger. Gently fry for 5 minutes until they have softened but not coloured. Remove the pan from the heat and season lightly with salt and freshly ground pepper.
5. Using a sharp knife make four oblique cuts evenly spaced to the centre of each breast. Push a little of the onion and ginger mixture into each cut.
6. Transfer the chicken to a foil-lined baking tray and bake for a further 10 minutes until cooked through.
7. Meanwhile, prepare the vegetables. Heat the olive oil in a frying-pan and fry the diced potato, stirring often, until golden brown.
8. Add the garlic and mangetout and fry for a minute. Cover and keep warm.
9. Meanwhile, make the sauce. Heat the wine in a saucepan, bring to the boil and reduce by half.
10. Add the chicken stock and reduce by half again before stirring in the cream, ginger and the spring onions. Bring the mixture to a simmer and season with salt and freshly ground pepper.
11. Serve each breast on a bed of the pan-fried vegetables with the sauce spooned over the chicken.
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