Creamy Garlic Parmesan Chicken with Mash + Greens

• hidangan: Recipe (Serves 1

Bahan-bahan

Protein 60g / Calorie 771

A comfort food staple !!

Rub a baking potato with olive oil and salt, prick with a fork, and cook unwrapped in the air fryer at 200°C for 50 minutes–1 hour, until the skin is crisp and a knife slides through easily. Cut it open, scoop out the flesh, (I pass through a sieve to make sure it’s extra smooth) then mash with 1 tbsp butter, 2 tbsp milk, 1 tsp Dijon mustard, and black pepper until smooth.

Season your scored chicken breast with paprika, garlic powder, onion powder, salt, black pepper, and a drizzle of olive oil. Cook scored-side down in a hot pan for 5–6 minutes until golden, then flip and cook the other side until done. Remove and set aside. In the same pan, cook ½ a finely diced shallot for 2–3 minutes until soft, then add a minced garlic clove and cook for 1 minute until fragrant.

Arahan

Pour in 100ml chicken bone broth, let it reduce slightly, then stir in 50ml crème fraîche, 20g grated Parmesan, 1 tsp honey, parsley, chives, a squeeze of lemon juice, and black pepper. Let it bubble gently until thickened, then return the chicken and spoon the sauce over to coat.

For the beans, heat a pan with a little olive oil, add trimmed green beans, and cook until softened and starting to char. Stir in 1 minced garlic clove, the zest of ½ lemon, juice of ½ lemon, salt, and pepper, tossing until fragrant.

Serve the chicken sliced over the mustard mash with the garlic and herb cream sauce poured on top, and the lemon garlic beans on the side.