Lemon chicken with rosemary, olives and boiled potatoes
Browned chicken breast simmered in a creamy sauce with lemon, garlic and rosemary, topped with black olives and parsley. Serve with boiled or mashed potatoes. Leave out the olives for a milder dish for children.
- 35 minTime
- 22 minHands-on
- 4Portions
- ≈ 35 krper portion
- 480kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- 2 clovesGarlic
- 1 tbspButter
- to tasteSalt
- to tasteBlack pepper
- 2 ½ dlCooking cream
- ½ cubeChicken stock
- 1 tspRosemary, dried
- 1Lemon, zest and juice
- 1 dlBlack olives
- ½Parsley, pot
On the side
- 800 gPotato
Method
- Peel the potatoes, put them in a saucepan and cover with water. Add salt.
- Boil the potatoes until tender, about 20 minutes.
- Cut each chicken breast lengthways into three and chop the garlic. Brown the chicken in the butter in a frying pan with a lid and season with salt and pepper.
- Zest and juice the lemon. Pour the cream around the chicken, crumble in the stock cube and add the rosemary, garlic and lemon juice. Simmer with the lid on for about 8 minutes, until the chicken is cooked through.
- Chop the parsley. Stir the lemon zest, olives and parsley into the sauce and season with salt and pepper.
- Drain the potatoes and serve with the lemon chicken.
The cost is estimated from Swedish grocery prices.
