Creamy Garlic Parmesan Chicken with Mash and Greens
Ingredients
Main
baking potato (whole)
1 piece
olive oil
15 ml
salt
2 g
butter
14 g
milk
30 ml
Dijon mustard
5 g
black pepper
1 g
chicken breast (scored)
200 g
paprika
2 g
garlic powder
2 g
onion powder
2 g
shallot (diced)
0.5 piece
garlic (minced)
2 clove
chicken bone broth
100 ml
crème fraîche
50 ml
Parmesan (grated)
20 g
honey
7 g
parsley
2 g
chives
2 g
lemon
1 piece
green beans (trimmed)
150 g
Instructions
Prepare and cook the potato
Rub the baking potato with olive oil and salt, prick with a fork, and cook in the air fryer until the skin is crisp.
Mash the potato
Cut open the potato, scoop out the flesh, sieve for smoothness, then mash with butter, milk, Dijon mustard and black pepper.
Season and cook the chicken
Season the scored chicken breast with paprika, garlic powder, onion powder, salt, black pepper and olive oil, then cook in a hot pan.
Make the garlic parmesan cream sauce
In the same pan, cook the shallot, add garlic, then pour in chicken broth and reduce slightly. Stir in crème fraîche, Parmesan, honey, herbs, lemon juice and pepper until thickened.
Cook the green beans
Heat olive oil in a pan, add trimmed green beans and cook until softened and slightly charred. Stir in garlic, lemon zest and juice, salt and pepper.
Plate and serve
Slice the chicken and serve over the mustard mash with the garlic herb cream sauce spooned on top and the lemon garlic beans on the side.
Original recipe
Storage
Best eaten fresh. Sauce may separate when reheated.
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