Italian Style Chicken in Lemon and Parsley Butter Sauce
with Truffle Bacon & Parmesan Chips and Zesty Asparagus
This Italian Style Chicken in Lemon and Parsley Butter Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
60 grams
British Smoked Bacon Lardons
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
200 grams
Asparagus
2 unit(s)
British Chicken Breasts
20 grams
Parmigiano Reggiano
(Contains Milk)
10 grams
Chicken Stock Paste
30 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
2 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
While the bacon fries, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
Trim the bottom 2cm from the asparagus and discard.
Sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Put the flour (see pantry for amount) in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to evenly coat.
Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.
At the same time, turn the chips and sprinkle over the Parmigiano Reggiano and bake for the remaining time until melted.
Once your chicken has finished cooking, remove from the pan and cover with foil to keep warm.
Pop the pan back on medium heat (no need to clean). Add the shallot and cook until softened, 4-5 mins.
Add the garlic and cook for 30 secs, then add a good squeeze of lemon juice and allow it to evaporate.
Stir in the the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter until melted. Simmer until thickened, 2-3 mins, then stir through the parsley and remove from the heat. Taste and add more lemon juice if needed.
Transfer your chicken to your serving plates and spoon over the lemon butter sauce.
Share your cheesy chips between plates, then sprinkle over the bacon and truffle zest.
Serve your asparagus alongside sprinkled with the lemon zest to finish.
Enjoy!
