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Chicken Supreme with Braised Peas & Lettuce |
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| Serves 2 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
2 chicken supremes
20g unsalted butter
2 tsp plain flour
250 ml chicken stock
2 little gems shredded
100g frozen peas
1 lemon juiced
1/2 small bunch parsley, chopped
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Heat the oven to 200C/ Fan
180C/ Gas 6. Season the chicken, and put skin-side down in
a cold, oven-proof frying pan. Put over a medium-high heat
and cook for 8 - 10 mins or until the skin is deep golden
and really crisp. Flip and put into the oven for 10 - 15
mins or until the chicken is cooked through. Remove the
chicken onto a plate, cover loosely with foil and rest for
15 mins.
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Put the frying pan over a
medium heat on the hob. Add the butter and the flour and
cook until browned. Add the stock, a little at a time,
stirring constantly. Add the lettuce and the peas and
simmer for 2 mins until the lettuce has wilted and the
peas have defrosted. Season and stir in the lemon juice
and parsley.
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Spoon into a bowl and top with
the chicken, carved in half and any resting juices.
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