Lemon chicken with currant dressing
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Time to make:
40 mins, prep 15 mins, cook 20-25 mins
$3.24 per serve
(at time of publication)
Full ingredients list:
- 500g baby potatoes, sliced
- cooking oil spray
- 2 tablespoons currants
- 1 tablespoon finely chopped red onion
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 x 250g chicken breast fillets, halved horizontally
- 2 teaspoons lemon zest
- 6 cups steamed vegies, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Steam potatoes for 10 minutes. Slice and arrange on tray. Spray with oil and bake for 10–15 minutes, turning halfway through, until golden.
Step 2 Meanwhile, place currants into a small bowl with 1/4 cup boiling water. Soak for 5 minutes, then drain. Return to bowl and add onion, parsley, oil and 1 tablespoon lemon juice. Stir to combine, then set aside.
Step 3 Place a large frying pan over medium-high heat. Lightly spray chicken with oil and sprinkle with lemon zest. Cook for 2–3 minutes each side, until golden and cooked. Add 1 tablespoon lemon juice and 1 tablespoon water to pan. Stir through cooking juices and brown bits in pan.
Step 4 Arrange potato slices on plates and top with chicken and pan juices. Spoon currant dressing over chicken. Serve with steamed vegetables.
About this recipe
First published: April 2011