Seared chicken breast and creamy fingerling potatoes and Asparagus

Indulge in a culinary delight with our Seared Chicken Breast, a dish that harmonizes simplicity with sophistication. Succulent chicken breast, expertly seared to golden perfection, boasts a tantalizingly crisp exterior that gives way to tender, juicy meat with each bite. Accompanying this culinary masterpiece are creamy fingerling potatoes, gently simmered to velvety perfection in a rich and indulgent sauce that enhances their natural buttery flavor. Paired with vibrant asparagus spears, lightly roasted to tender-crisp perfection, this dish offers a symphony of flavors and textures that will leave you longing for more. Whether you're hosting an intimate dinner or simply treating yourself to a gourmet meal, our Seared Chicken Breast promises to elevate your dining experience to new heights, delighting your palate with every savory mouthful
  • DIFFICULTY: EASY
  • 60 MINS

Ingredients

Serves: 6
FOR THE DRESSING:
  • 70g mixed fresh green herbs (we use parsley, mint, coriander and chives)
  • 1 ½ tbsp white spring miso
  • 1 lemon, juice only
  • 125ML olive oil
  • 1 tbsp white wine vinegar
  • 1 small clove garlic
  • ½ tsp Dijon mustard
  • 2 tsp capers
  • Freshly ground black pepper
FOR THE SALAD:
  • 500g baby new potatoes
  • 1 lemon, zest only
  • 1 tbsp capers
  • 2 tbsp chives, roughly chopped
  • A handful of pea shoots

Method

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

To make the dressing, simply place all of the ingredients into a blender and whizz to the consistency of a salsa verdé, or smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 minutes until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.

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