John Myers
Ingredients for 2 servings:
- 2 chicken breasts, 200-250 g each, preferably with skin
- 400 g peas, frozen
- 2 cloves garlic
- ½ bunch of spring onions
- 1 romaine lettuce (lettuce heart)
- 0.2 liters of chicken stock
- 1 jar white wine
- ½ lemon(s), untreated, grated peel and juice
- some butter
- Salt
- pepper
- Cayenne pepper
- some parsley, flat-leaf, and/or mint
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes
Preheat oven to 220°C. Melt some butter in a pan. Season the chicken breasts with salt, pepper, and a little cayenne pepper and fry in the pan for 2 minutes on each side. Peel the garlic and thinly slice. Slice the spring onion. Quarter the lettuce (leave the stalk on so the quarters don’t fall apart and it looks nicer). Place the quarters and the chicken breast in a roasting pan, along with the peas. Briefly sauté the garlic and spring onions in butter and then add them to the other ingredients. Add the chicken stock, white wine, lemon juice, and lemon zest and simmer in the oven for 25-30 minutes. Garnish with some chopped parsley and/or mint before serving. I recommend serving with baguette, rice, or potatoes. The latter can be pre-cooked and cut into thick slices or halved and also prepared in the roasting pan. The recipe is simple, quick, and easy to prepare for guests.
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