Creamy Lemon Chicken With Potatoes
Creamy Lemon Chicken With Potatoes
- July 20, 2021
- Posted by: Fitbliss
Cook potatoes in a saucepan of salted boiling water for 10 minutes, or until soft in the centre when pierced with a knife. Drain.
Meanwhile, season chicken with salt and pepper on both sides. Heat a large non-stick frypan over medium heat and cook chicken for 2-3 minutes a side until browned and cooked. Set aside.
Add butter and garlic to pan and cook for 30 seconds, then add wine and allow it to bubble and reduce by half. Add lemon juice and zest and season with salt and pepper. Bring back to a simmer, add yoghurt and return chicken and any resting juices to pan and heat for 1-2 minutes.
Divide chicken and potatoes between plates and top with parsley. Serve with salad leaves on the side.
Servings 2
- Amount Per Serving
- Calories 409
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 5.4g27%
- Total Carbohydrate 28.7g10%
- Dietary Fiber 4.9g20%
- Sugars 3.3g
- Protein 41g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook potatoes in a saucepan of salted boiling water for 10 minutes, or until soft in the centre when pierced with a knife. Drain.
Meanwhile, season chicken with salt and pepper on both sides. Heat a large non-stick frypan over medium heat and cook chicken for 2-3 minutes a side until browned and cooked. Set aside.
Add butter and garlic to pan and cook for 30 seconds, then add wine and allow it to bubble and reduce by half. Add lemon juice and zest and season with salt and pepper. Bring back to a simmer, add yoghurt and return chicken and any resting juices to pan and heat for 1-2 minutes.
Divide chicken and potatoes between plates and top with parsley. Serve with salad leaves on the side.
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Cook potatoes in a saucepan of salted boiling water for 10 minutes, or until soft in the centre when pierced with a knife. Drain.
Meanwhile, season chicken with salt and pepper on both sides. Heat a large non-stick frypan over medium heat and cook chicken for 2-3 minutes a side until browned and cooked. Set aside.
Add butter and garlic to pan and cook for 30 seconds, then add wine and allow it to bubble and reduce by half. Add lemon juice and zest and season with salt and pepper. Bring back to a simmer, add yoghurt and return chicken and any resting juices to pan and heat for 1-2 minutes.
Divide chicken and potatoes between plates and top with parsley. Serve with salad leaves on the side.
Servings 2
- Amount Per Serving
- Calories 409
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 5.4g27%
- Total Carbohydrate 28.7g10%
- Dietary Fiber 4.9g20%
- Sugars 3.3g
- Protein 41g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook potatoes in a saucepan of salted boiling water for 10 minutes, or until soft in the centre when pierced with a knife. Drain.
Meanwhile, season chicken with salt and pepper on both sides. Heat a large non-stick frypan over medium heat and cook chicken for 2-3 minutes a side until browned and cooked. Set aside.
Add butter and garlic to pan and cook for 30 seconds, then add wine and allow it to bubble and reduce by half. Add lemon juice and zest and season with salt and pepper. Bring back to a simmer, add yoghurt and return chicken and any resting juices to pan and heat for 1-2 minutes.
Divide chicken and potatoes between plates and top with parsley. Serve with salad leaves on the side.