Chicken Paillard & Garlic Twice-Cooked Potatoes
with Roasted Baby Carrots & Parsnip
Time to unleash your inner chef! Let's try our hand at a dish pulled straight from the menu of your favourite French bistro - chicken paillard. The sauce is the star of the show here; butter is gently browned before adding garlic and a squeeze of lemon juice for a simple and delicious pan sauce. We'll offset the tender juiciness of the chicken with twice-cooked potatoes for ultimate crunch and contrast!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
4 clove
garlic
½ packet
Baby Rainbow Carrots
2
parsnip
½
lemon
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
parsley
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into large chunks. Finely chop garlic. Trim green tops from baby carrots (see ingredients) and scrub them clean (halve any thick carrots lengthways). Cut parsnip into wedges lengthways. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Meanwhile, place baby carrots, parsnip and chicken-style stock powder on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Drain the potatoes and transfer to a second lined oven tray. Add half the garlic, drizzle with olive oil and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. Dip chicken into flour mixture to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: Chicken is cooked when it's no longer pink inside.
• Wipe out and return the frying pan to medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice. Season to taste.
• Divide lemon chicken paillard, garlic twice cooked potatoes and roasted baby carrots and parsnip between plates. • Spoon garlic butter over chicken to serve. Tear over parsley. Enjoy!