LandScape Craft and Cookery Special

LIGHT AND TENDER
The succulent white meat of chicken breast lends itself to
a variety of dishes ideal for early summer suppers
Chicken in tomato cream
Serves 4
2 boneless chicken
breasts, skin on
75g dried tomatoes,
cut into strips
100g whipped cream
3 tbsp oil
1 tbsp butter
2 onions, peeled
and finely diced
3 cloves of garlic, peeled
and finely chopped
25g flour
500ml vegetable stock
pinch of sugar
3 stalks of parsley,
chopped, plus one
extra stalk
sea salt and black pepper
Lemon chicken
Serves 4
4 boneless chicken breast fillets, skin on
2 small lemons, sliced, plus juice of 1 small lemon
4 carrots, peeled and sliced diagonally
2 red peppers, cored, deseeded and cut into chunks
500g potatoes, halved lengthwise
2 cloves of garlic, peeled and halved
10 small shallots, peeled
4 tbsp oil
2 sprigs rosemary
sea salt and black pepper
Preheat the oven to 200°C/gas mark 6. In
a bowl, mix the carrots and peppers with the
potatoes, garlic halves, shallots and 2 tbsp of oil.
Dab the chicken dry and make cuts across the
top of each breast, taking care not to cut right
through the meat. Insert the lemon slices into the
cuts. Place the chicken on a baking tray,
distribute the vegetable and potato mix all around
and season with salt and pepper.
Bake in the oven for 35-40 mins until cooked
through. Sprinkle the rosemary over the dish
15 mins before the end of the cooking time.
Sprinkle over the lemon juice and the rest of
the oil before serving.
Preheat the oven to 175°C/gas mark 4. In a frying pan, heat the oil
and fry the meat on each side for approximately 3 mins until
cooked through. Season with salt and pepper. Remove from the
pan, reserving the juices. Place the chicken on a baking sheet and
cook in the oven for approximately 15 mins.
Add the butter to the pan with the reserved juices, reheat, then
add the onions and garlic and fry until softened. Sprinkle with the
flour, sauté, then gradually add the stock and cream.
Add the tomatoes, bring to a boil and simmer for 3 mins over a
low heat until softened. Season with salt, pepper and sugar.
Remove the chicken from the oven, slice and place in the
sauce. Sprinkle with the chopped parsley, garnish with the
remaining parsley leaf and serve.
FILLED WITH NUTRITION Chicken breast
is high in protein and, when eaten without the skin, is low in
fat. Chicken is also rich in vitamins B12, B6 and B3, and
minerals such as selenium, phosphorus, zinc and iron.
It is naturally low in sodium.
Recipes and photography: Food & Foto
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