- Chicken Breasts
- 3 Lemons
- Fresh Parsley
- Feta Cheese
- White Grape Juice
- New Potatoes
- Sugar Snap Peas
I love how when the weather changes we all start cooking a little differently. I wanted to create something that was zingy, packed a punch and made boring old chicken look like a bit of a rock star. This dish is mind blowingly good and super easy to prep. Follow the simple steps and eat this al fresco, it would go perfectly with a glass of white.
Lash the baby potatoes on to boil first but if you're being super healthy and watching the weight you could leave the spuds out and make this carb free but throwing a couple in means you won't be starving an hour later.
Peel the shallots.
Slice them up into nice thin slices. If you are crying at this stage it's probably because you are a big girl's blouse.
Zest the lemon. Only grab the yellow bits though because the white part underneath is bitter and tastes bad.
Squeeze the juice of the lemons into a bowl. Make sure you get those annoying little ones out of there. How long until the genetically modified seed free lemons, anybody?
Chop the parsley. No exact science here just a big knife and a lot of chopping like you see the chefs do it on the telly.
Crumble up the feta and set it all to one side like this. Thats the hard work done now!
Grab the chicken breasts.
Slice them up super thin. As thin as you can make them. Season them up with salt and pepper and drizzle some oil over them.
Lash on a large frying pan or even a small wok. The bigger the better. When it gets nice and hot, chuck all the chicken in and cook it for about 2 minutes on one side without turning it so as it gets nice and golden brown.
Flip the chicken over and at the same time,chuck in the shallots and the lemon zest. Cook the whole thing for another couple of minutes tossing it around to make sure nothing sticks.
When it is all nice and golden brown throw in a glass of white. Not a small miserable one you get in restaurants but a nice big glass.
When the white comes to the boil lash in the lemon juice.
While the sauce comes to the boil throw the sugar snaps in with the spuds and cook them for about a minute.
Strain the spuds and the sugar snaps (you could easily use green beans instead).
Slice the potatoes. They'll be hot so be careful not to burn yourself.
With the sauce coming up to the boil lash in the beans and sugar snaps.
Throw the parsley in and stir the whole thing up.
Take it straight off the heat. Just before you serve at the very last minute, chuck in the Feta cheese. You don't want it to melt, so leave it as late as possible.
Combine it very very gently in with all the other flavors. It should be smelling absolutely incredible at this stage!
Serve it up as is. You have the perfect summer dish with fresh, zingy flavors. Savage and the absolute bomb diggity.
When people think about chicken they instantly dismiss it as a boring old meat but as this recipe shows it can be amazing. Couple of simple everyday ingredients, a bit of love in the cooking and a savage sauce and there you go…savage tastes. You really don’t need to be Gordon Ramsay to cook this one and if the sun is shining and you eat it outside you’ll think of yourself as a new Masterchef.