| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 2 tablespoons Olive Oil
- 60 grams Semi-dried Tomatoes in oil, drained, chopped
- 1 cup Chicken Style Liquid Stock Salt reduced
- 1/3 cup Creme Fraiche or sour cream
- 2 teaspoons Lemon Zest
- 2 teaspoons Lemon Juice
- 2 Chicken Breast Fillets 450g, 200g-225g each
- 1 Leek cut into 2.5mm-thick rounds
- 2 bunches Asparagus woody stems removed, halved diagonally
- 1 cup Peas shelled (from about 450g pea pods)
- 1 cup Sugar Snap Peas or snow peas, halved diagonally
Ingredients
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Instructions
- Heat 2 teaspoons oil in a medium heavy frying pan over medium heat. Add tomatoes and cook for 3 mins or until tender. Add 3/4 cup of the stock and cook for 1 min or until the tomatoes are rehydrated. Transfer mixture to a blender. Add the creme fraiche and lemon zest, and puree until smooth. Cover to keep warm.
- Meanwhile, heat a large heavy frying pan over medium-high heat. Pound the chicken to 1cm-thick, then season. Add the remaining oil to the hot pan, then add the chicken breasts and cook for 5 mins each side or until golden brown and just cooked. Transfer the chicken to a plate to rest and keep warm.
- Add the leek to the frying pan and cook for 3 mins or until caramelised. Add the asparagus, peas and sugar snap peas and cook for 3 mins or until just tender. Season and add lemon juice to taste. Divide among plates.
- Slice the chicken and arrange over the vegetables. Spoon the tomato sauce over each chicken breast and around the plate.
Recipe Notes
Make the sauce up to 1 day ahead, then cover and refrigerate. Reheat the sauce, covered, in a small heavy saucepan over low heat just before serving.
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