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Archive of BBC Food Recipes

Pan-fried chicken with Dolcelatte cream sauce and minted pea and potato purée

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the chicken, heat the olive oil in a pan and fry the strips of chicken for 3-5 minutes, or until golden-brown and just cooked through.

  2. Add the wine to the pan to deglaze, reduce the heat to a simmer and cook for 2-3 more minutes, or until the liquid has reduced by half in volume.

  3. For the sauce, add the cream and cheese to the pan with the chicken and bring to a simmer, stirring until the cheese has melted. Finally, stir in the butter and parsley.

  4. For the pea and potato purée, cook the potato in a pan of boiling water for 7-9 minutes, or until tender, adding the peas for the last 2-3 minutes of cooking time. Drain and place the peas and potato into a food processor with the olive oil and mint. Blend to a smooth purée, then season, to taste, with salt and freshly ground black pepper.

  5. To serve, spoon the pea and potato purée onto a serving plate and place the chicken strips on top. Drizzle the cream sauce around the edges of the plate.

Ingredients

For the chicken

  • 1 tbsp olive oil
  • ½ chicken breast fillet, sliced into strips
  • 50ml/2fl oz white wine

For the sauce

  • 100ml/3½fl oz double cream
  • 55g/2oz Dolcelatte cheese
  • 15g/½oz butter
  • 2 tbsp chopped fresh parsley

For the pea and potato purée

  • 1 Desirée potato, peeled and chopped
  • 55g/2oz peas
  • 2 tbsp olive oil
  • 6 fresh mint leaves, chopped
  • salt and freshly ground black pepper

Shopping List

Pan-fried chicken with Dolcelatte cream sauce and minted pea and potato purée

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