Tue, 5 August 2025
Crispy Chicken with a Creamy Garlic & Herb Sauce with a Pea & Mint Mash
Serves: 4
Ingredients
For the Chicken:
For the Boursin Garlic Cream Sauce:
For the Pea Mash:
To Serve:
Method
Prepare the Chicken:
1. Flatten the chicken breasts slightly with a rolling pin between two sheets of parchment until even in thickness (around 1.5cm).
2. Season both sides with salt and pepper.
3. Set up two bowls: beaten eggs in one, and panko mixed with Parmesan in the other.
4. Dip in egg, then panko, pressing firmly to coat.
5. Heat a generous amount of oil in a non-stick pan over medium-high heat. Fry the chicken breasts for 4–5 minutes per side, or until golden, crisp, and cooked through (internal temp 75°C).
6. Drain on kitchen paper and keep warm.
Make the Garlic Boursin Cream Sauce:
1. In a small saucepan, on a low heat add the cream. Warm very gently for 2–3 minutes.
2. Crumble in the Boursin cheese and stir until melted and smooth.
Make the Pea Mash:
1. Boil or steam peas until tender (around 3–4 minutes), then drain. Mash into the mashed potato. Finely shred with mint and add in
2. In a food processor or using a stick blender, blitz the peas with butter, garlic, crème fraîche, lemon juice, salt, and pepper until you have a rustic mash — still textured, not completely smooth.
To Serve:
1. Spoon a generous scoop of warm pea mash onto each plate.
2. Slice the crispy chicken and lay it on top.
3. Drizzle the Boursin cream sauce over the chicken.
4. Crisp up a few slices of pancetta in the airfryer, under the grill or in the oven.
5. Garnish with a handful of fresh pea shoots and a little lemon zest or Parmesan if desired.
