Succulent free range chicken breast topped with a white wine and caper sauce, served with roasted rosemary chat potatoes and seasonal best green beans. If you are looking to impress someone special then this is a great dish to pull out. Easy.
30 Minutes. Gluten Free. Dairy Free. Sugar Free.
2 x 180g free range chicken breast
1 tablespoon capers
75ml white wine (alcohol removed)
1 sprig rosemary
1 clove of garlic
400g chat potatoes
250g green beans
Heat oven & marinate chicken
Pre heat oven to 200ºC. Cut each chicken breast to halve the thickness (horizontally in half), then cover with a sheet of cling wrap. Using the flat side of a meat mallet (or wine bottle), flatten until 5mm thick. In a bowl, combine chicken with crushed garlic, half of the rosemary leaves only roughly chopped (chop it all use rest for potatoes) and 1 tablespoon of olive oil. Season with salt and pepper, then cover and refrigerate for 15 minutes.
Prepare potatoes & beans
Quarter the potatoes and place in bake tray with remaining rosemary, a drizzle of olive oil and season with salt and pepper. Toss to coat well. Once the oven reaches 200ºC, place the potatoes in oven and cook for 30 minutes. Top and tail the beans and bring to boil a small pot with water and a generous pinch of salt. Blanch beans in boiling water for 2 minutes. Drain and set to one side.
Heat a non-stick frying pan over high heat and cook chicken for 2 minutes each side. Then remove and set aside. Add capers and non-alcoholic wine to deglaze the pan to remove any cooked pieces and simmer for 1-2 minutes. Stir in 20g of butter and cook until mixture thickens and is glossy. Return chicken to pan and cook for 1 minute. Remove pan from the heat.
Place beans and roasted potatoes on plates with chicken. Spoon the pan juices over the chicken.
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