Main
Lemon, Shallot & Herb Butterfly Chicken & Creamy Sauce
Lemon, Shallot & Herb Butterfly Chicken & Creamy Sauce served with mash and Tenderstem. Perfect for Autumn as the nights draw in.
Method
- Preheat the air fryer to 180c and fill a large saucepan with water. Peel the potatoes & slice them into 1cm rounds. Add them to the water and bring to the boil. Cook for 20 minutes, or until tender.
- Next, marinate the butterflied chicken breast using the spice paste. Drizzle over the olive oil and place into the airfryer, cooking for 16-20 minutes.
- Next, make the creamy sauce. In a large pan, melt the butter and add the plain flour, cooking for a couple of minutes. Add the milk and whisk until smooth before spooning in the spice paste, parsley and season.
- Once the potatoes are cooked, run them through a ricer and add the butter, spice paste and salt. Stir until smooth and fluffy. Cook the Tenderstem to pack instructions and serve whilst everything is hot. Garnish with parsley, add a lemon wedge and enjoy!
