August 20, 2025

Crispy Chicken with a Creamy Garlic & Herb Sauce with a Pea & Mint Mash

Golden, pan-fried chicken served with a velvety garlic and herb cream sauce, paired with refreshing pea and mint mash a weeknight dinner with comfort and elegance in every bite.

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Appetizer

Main Course

aisling larkin Crispy Chicken with a Creamy Garlic & Herb Sauce with a Pea & Mint Mash

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Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

For the Chicken

4 chicken fillets
Salt & freshly ground black pepper
2 large eggs
150 g panko breadcrumbs
2 tbsp finely grated Parmesan (optional, for extra flavour)
Neutral oil, for shallow frying (e.g. sunflower or rapeseed)

For the Boursin Garlic Cream Sauce

200 g Boursin Garlic & Herb cheese
100 ml cream

For the Pea Mash

150 g frozen peas
400 g mashed potato
25 g butter
Sea salt and cracked black pepper, to taste
6-8 leaves fresh mint ( add more to taste)

To Serve

Fresh pea shoots
Optional: extra grated Parmesan or lemon zest
Crispy Pancetta Slices

Instructions

Prepare the Chicken

Flatten the chicken breasts slightly with a rolling pin between two sheets of parchment until even in thickness (around 1.5cm).
Season both sides with salt and pepper.
Set up two bowls: beaten eggs in one, and panko mixed with Parmesan in the other.
Dip in egg, then panko, pressing firmly to coat.
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).
Drain on kitchen paper and keep warm.

Make the Garlic Boursin Cream Sauce

In a small saucepan, on a low heat add the cream. Warm very gently for 2–3 minutes.
Crumble in the Boursin cheese and stir until melted and smooth.

Make the Pea Mash

Boil or steam peas until tender (around 3–4 minutes), then drain. Mash into the mashed potato. Finely shred with mint and add in.
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

Spoon a generous scoop of warm pea mash onto each plate.
Slice the crispy chicken and lay it on top.
Drizzle the Boursin cream sauce over the chicken.
Crisp up a few slices of pancetta in the airfryer, under the grill or in the oven.
Garnish with a handful of fresh pea shoots and a little lemon zest or Parmesan if desired.