Events and Celebrations

Chicken with Potatoes & Beans

prep 10 mins, plus marinating cook 15 mins
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon pesto (see pages 12–13 for homemade)
  • 2 tablespoons mascarpone cheese
  • 250 g (8 oz) new potatoes
  • 2 tablespoons crème fraîche
  • 1 tablespoon wholegrain mustard
  • 4 spring onions, chopped
  • 150 g (5 oz) French beans
  • 1 teaspoon olive oil
  • 15 g (½ oz) butter
  • 1 garlic clove, crushed

Make 3 deep slashes in the top of each chicken breast and place them in a non-metallic dish. Mix together the pesto and mascarpone, pour over the chicken and leave to marinate for 10 minutes.

Heat a griddle pan or frying pan until hot and cook the chicken breasts for 3–4 minutes on each side until cooked through. Pour over any remaining marinade and heat through for 1 minute.

Meanwhile, cook the potatoes in boiling salted water until tender. Drain and toss through the crème fraîche, mustard and spring onions, and gently crush with the back of a fork.

Cook the beans in a small saucepan of boiling water for 2 minutes and drain. Heat the oil and butter in a frying pan, add the garlic and fry for 1 minute, add the beans and stir-fry for 1 minute. Serve the chicken with the potatoes and beans.

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