Garlic Butter Chicken & Vegetables

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (127.9 g)
  • Calories 199.4
  • Total Fat - 17.8 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 47.7 mg
  • Sodium - 173.5 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.6 g
  • Protein - 3.8 g
  • Calcium - 30.9 mg
  • Iron - 1 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.1 mg

Step 1

Season chicken well and then melt 20g of the butter in a non-stick heavy-based frying pan over medium-high heat and cook the chicken for 2-3 minutes each side or until golden and then transfer to a plate and cover to keep warm.

Step 2

Heat remaining butter in the pan and cook the garlic for 30 seconds and then add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender and then return chicken to the pan to heat through.

Step 3

Slice the chicken and divide among serving dishes with the vegetables and scatter over the basil leaves and serve with freshly ground black pepper.

Step 4

TIP - If you can’t find uncrumbed chicken schnitzel, butterfly chicken breast fillets, or try turkey breast fillets instead.

Tips & Variations


No special items needed.

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