Chicken with Provençal sauce

Healthy Food Guide (Australia) - - RECIPES -

Serves 1 Cost per serve $3.20 Time to make 20 min gluten free dairy free di­a­betes friendly

1 medium kipfler or royal blue potato, washed, scrubbed 10 green beans, trimmed 200g chicken breast fil­let, halved hor­i­zon­tally 1 medium ripe to­mato, chopped ½ ta­ble­spoon chopped basil, plus ex­tra leaves, to serve 1 tea­spoon capers in vine­gar, rinsed, drained 4 pit­ted black olives, sliced 2 tea­spoons bal­samic vine­gar

1 Slice the potato into rounds, leav­ing the skin on. Steam or boil for 10–12 min­utes. Steam beans dur­ing last 2 min­utes. 2 Mean­while, sea­son chicken with cracked black pep­per. Spray a medium non-stick fry­ing pan with olive oil and set over a medium heat. Cook chicken for 2 min­utes each side. Trans­fer the chicken onto serv­ing plate and keep warm. 3 Add re­main­ing ingredient­s (ex­cept ex­tra basil leaves) to same pan. Add up to ½ cup wa­ter and sim­mer over medium heat for 5–10 min­utes, or un­til to­mato soft­ens and the sauce thick­ens. Spoon sauce over the chicken. 4 Sea­son the pota­toes with pep­per and trans­fer to the plate with beans. Scat­ter with basil leaves, to serve.

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