Main Course
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.
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
Method
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.
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