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MINI CHICKEN FILLETS

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| Servings: 4

MINI CHICKEN FILLETS

“Lockdown day #286. Mini chicken fillets with sage, preserved lemon, garlic and paprika cream sauce on oven-baked baby potatoes. Served with steamed broccoli and gems. Chardonnay to cut through the rich creaminess. Delicious – very rich though. Wheat and gluten free. Serves 4.”

  • 12 sifra baby potatoes, washed, pricked and boiled in skins for 15 minutes
  • olive oil
  • 4 garlic cloves, crushed
  • salt and pepper
  • 1 sprig sage (or half teaspoon dried)
  • 2 cups cream
  • 800 g chicken fillets, cut into small pieces
  • smoked paprika
  • 1 wedge Moroccan, garlic preserved lemon, thinly sliced or lemon juice

Preheat oven to 220 °C. Press boiled potatoes to burst open, drizzle with olive oil and put in oven dish and into preheated oven for 15 – 20 minutes. While potatoes are baking, fry chicken pieces in olive oil in small batches until just golden, but not cooked through. Put aside.
Fry garlic, preserved lemon slices and sage in one tablespoon of olive oil for a minute or two. Add cream and simmer for 10 – 15 minutes.
Sprinkle chicken pieces with paprika and season with salt and pepper before adding to creamy sauce to reheat for a few minutes.
Serve the chicken and sauce on baked potato.

Recipe and photo: Elsabie Templeton

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