Pan Fried Chicken With Sweet Potato Mash & Gremolata

Recipe courtesy of Waitrose

Serves 2
Total Time
45 Minutes
2 sweet potatoes (about 450g), peeled and cut into chunks
4 tsp of extra virgin olive oil, plus extra to drizzle
1 tbsp of maple syrup
2½ tsp of light soy sauce
380g pack of essential Waitrose British Chicken 2 Breast Fillets
Finely grated zest of 1 lemon
2 cloves of garlic, finely chopped
¼ x 25g pack of fresh flat leaf parsley, finely chopped
Step 1

Preheat the oven to 160°C. Place the sweet potato in a large saucepan, cover with plenty of water and bring to the boil. Simmer for 12-15 minutes, until tender. Drain, then mash with three-quarters of the oil, plus the maple syrup and soy sauce.

Step 2

Meanwhile, place the remaining oil in a heavy ovenproof frying pan over a high heat. Season the chicken and fry for three minutes on each side until golden. Put the pan in the oven for 20-25 minutes until thoroughly cooked, the juices run clear and there is no pink meat. Remove, cover with parchment paper and rest for four to five minutes.

Step 3

Mix the lemon zest, garlic and parsley together. Spoon the mash onto plates, top with the chicken then scatter over the parsley mixture. Drizzle over a little more olive oil, if using.

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