Roasted Chicken Breast with Parsley Sauce
Cook Time 30 minutes
Servings 4
Ingredients
1 tbsp olive oil
4 chicken breasts
20g butter
3 cloves garlic, bruised
100ml white wine
200ml chicken stock
1 tsp cornflour, mixed with 1 tbsp of water
1 tbsp Dijon mustard
5 sprigs parsley, finely chopped
Zest of ½ lemon
1 bunch of Dutch carrots, cleaned
Green beans, to serve
Salt and pepper
Method
Preheat the oven to 180°C.
In a large oven-safe pan over a medium-high heat add the oil and season chicken all over with salt and pepper. Sear the chicken for 1 minute on each side until golden. Add the butter and garlic and arrange carrots around the chicken. Pour in the wine and then the stock. Roast in the oven for 10-15 minutes.
Remove chicken and rest for 3-4 minutes. Place the pan back on the stove top and bring the pan juices and carrots to the boil. Add mustard and cornflour mixture and whisk to thicken sauce then add parsley and lemon zest.
Serve sliced chicken breast with carrots, beans and a generous drizzle of sauce.