Roast Lemon Chicken, Green Bean and Crème Fraiche Salad

Serves: 2


Preparation time: 10 MINS

Cook time: 15 MINS

Firstly, stuff the breast of chicken with chopped garlic ,thyme and lemon zest.

Roast the chicken breast for 10-12 minutes at 220c until cooked.

Blanch the green beans and cool. In a bowl, mix mustard, shallots, vinegar and lemon juice. Add this to the beans and fold in the dale farm double cream.

Slice the roast chicken breast and serve over the bean salad.

For the chicken

2 chicken supremes

1 lemon

2 cloves of garlic

Thyme

Butter

For the salad

150g green beans (cooked)

1 shallot (sliced)

2 tsp Dijon mustard

1 tbsp white wine vinegar

1 tbsp dale farm double cream

1 tbsp lemon juice

Fresh mint

You may also like