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How to make Seared chicken breast with semi dried tomato cream and spring vegies

Yield = 2
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 2 tablespoons olive oil
  • 60g semi-dried tomatoes in oil, drained, chopped
  • 1 cup Massel salt reduced chicken style liquid stock
  • 1/3 cup creme fraiche or sour cream
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 2 (450g) Coles RSPCA Approved Chicken Breast Fillets (200g-225g each)
  • 1 large leek, cut into 2.5mm-thick rounds
  • 2 bunches asparagus, woody stems removed, halved diagonally
  • 1 cup fresh peas, shelled (from about 450g pea pods)
  • 1 cup sugar snap peas or snow peas, halved diagonally

Method

  • Step 1 Heat 2 teaspoons oil in a medium heavy frying pan over medium heat. Add tomatoes and cook for 3 mins or until tender. Add 3/4 cup of the stock and cook for 1 min or until the tomatoes are rehydrated. Transfer mixture to a blender. Add the creme fraiche and lemon zest, and puree until smooth. Cover to keep warm.
  • Step 2 Meanwhile, heat a large heavy frying pan over medium-high heat. Pound the chicken to 1cm-thick, then season. Add the remaining oil to the hot pan, then add the chicken breasts and cook for 5 mins each side or until golden brown and just cooked. Transfer the chicken to a plate to rest and keep warm.
  • Step 3 Add the leek to the frying pan and cook for 3 mins or until caramelised. Add the asparagus, peas and sugar snap peas and cook for 3 mins or until just tender. Season and add lemon juice to taste. Divide among plates.
  • Step 4 Slice the chicken and arrange over the vegetables. Spoon the tomato sauce over each chicken breast and around the plate.