Golden pan fried chicken breasts in an irresistible creamy garlic sauce. Add some fast couscous and green veg and you have some easy and delicious comfort food ready in 20 minutes!
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Frying-Pan
Boil a kettle for step 2. Trim and de-string snow peas. Trim broccoli into florets. Pick parsley leaves and chop, discarding stems. Peel and mince garlic.
Bring a pot of water to a boil and add in broccoli and snow peas. Reduce heat and cook for 5 minutes, or until broccoli is cooked to your liking. Drain the veg. Add the couscous to a large bowl and top with top with 11⁄2 cups of boiling water. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with butter, salt and pepper. Keep warm.
Pat the chicken breast dry with a paper towel. Drizzle a little oil over each breast then season with smoked paprika chicken spice mix. Rub the spice mix into the chicken breast. Heat a frying pan with a drizzle of oil over a medium high heat. Add chicken and cook for 3 minutes each side, or until cooked through. Remove from the pan and set aside.
To the same pan, add a drizzle of olive oil. Add the garlic and cook for 30 seconds. Add stock cream, 3 tbsp of water and Dijon mustard. Cook for 2 minutes. Stir through the parmesan, half the parsley and season with salt and pepper.
Add the chicken back to the pan and coat with the sauce. Cook for a further 2 minutes to warm the chicken through.
Divide the couscous, snow peas and broccoli between serving plates. Season the veg with salt and pepper. Top with a chicken, creamy garlic sauce and remaining parsley.
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