Name: Chicken with parsley and lemon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 (880g) thigh fillets; 1/3 cup (50g) plain flour; 1 tablespoon olive oil; 20 gram butter; 1 cup fresh flat-leaf parsley, chopped; 2 tablespoon lemon juice; 350 gram baby green beans; 3 cup (750ml) hot water; 1 cup (250ml) chicken stock; 1 cup (170g) instant polenta; 20 gram butter; 1/2 cup (40g) grated parmesan cheese

Ingredients

8 (880g) thigh fillets

1/3 cup (50g) plain flour

1 tablespoon olive oil

20 gram butter

1 cup fresh flat-leaf parsley, chopped

2 tablespoon lemon juice

350 gram baby green beans

3 cup (750ml) hot water

1 cup (250ml) chicken stock

1 cup (170g) instant polenta

20 gram butter

1/2 cup (40g) grated parmesan cheese

Method

1.Toss chicken in flour, shake away excess flour.

2.Heat oil and butter in large frying pan, cook chicken, uncovered, until browned and cooked through. Add parsley and juice, stir to coat chicken.

3.Make polenta. Combine the hot water and stock in large saucepan, bring to a boil, reduce heat to a simmer. Gradually whisk in polenta and cook, uncovered, stirring frequently, about 5 minutes or until mixture is thick and soft. Stir in butter and parmesan.

4.Boil, steam or microwave beans until just tender, drain.

5.Serve chicken with polenta and beans.

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Ingredients

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