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Griddled chicken breast with peas and prosciutto
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250g new potatoes, quartered
2 British chicken breasts
15g essential Waitrose unsalted butter
1 tbsp olive oil
2 shallots, diced
1 garlic clove, sliced
300g essential Waitrose frozen petits pois, defrosted in hot water
250ml fresh chicken stock
pinch caster sugar
60g prosciutto crudo, cut into small pieces
1 tsp essential Waitrose white wine vinegar
1. Put the potatoes in a pan of salted boiling water and cook for 10 minutes or until just tender; drain and set aside. Meanwhile, put the chicken breasts between 2 pieces of cling film and, using a rolling pin, bash out the thicker ends until they are even all over.
2. Heat the butter with ½ tbsp oil in a frying pan. Add the shallot and garlic, then cook gently for a few minutes until soft. Add the peas, stock, sugar and potatoes; continue to cook for 4-5 minutes. Take off the heat and stir through the prosciutto and vinegar.
3. Meanwhile, heat a griddle pan over a high heat. Brush the remaining ½ tbsp oil over the chicken, season and griddle for 4-5 minutes on each side until cooked through and no pink meat remains. Divide the peas and potatoes between 2 plates and top with the chicken.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jul 26 12:40:20 BST 2018.