Chicken with Watercress Sauce and Rosemary Potatoes
Ingredients
- 900 g (2lb) Maris Piper potatoes, peeled and cut into 2.5cm (1in) cubes
- Olive oil spray
- 4 g whole garlic cloves, in skins
- 4 rosemary sprigs
- 4 skinless chicken breasts
- 200 mL (7fl oz) hot chicken stock
- 4 tbsp. half-fat crème fraîche
- 1 tsp. dijon mustard
- Juice of ½ lemon
- 50 g (2oz) watercress, roughly chopped
Instructions
- Preheat oven to 200°C (180°C fan) mark 6. Boil potatoes in a pan of salted water for 5min. Drain; steam dry in a colander for 2min.
- Tip potatoes into a roasting tin; spray with oil. Scatter over garlic and three rosemary sprigs. Roast for 30-35min, turning often, until golden. Finely chop remaining rosemary leaves. Sprinkle over potatoes.
- Meanwhile, put chicken on a board, cover with clingfilm and flatten with a rolling pin to a 1cm (½in) thickness. Heat a griddle pan until hot. Spritz chicken with oil on both sides. Season. Griddle for 8-10min, turning once, until cooked. Set aside, cover loosely with foil and keep warm.
- Add a little water to hot pan, stir to dissolve any sticky bits, then pour into a small pan with stock. Bubble for 1-2min until reduced slightly. Remove from heat; add crème fraîche, mustard and lemon juice. Season, then add watercress to wilt. Drizzle sauce over chicken and serve with the potatoes.
