Roasted Chicken Breast with Parsley Sauce

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp olive oil 

4 chicken breasts

20g butter 

3 cloves garlic, bruised 

100ml white wine

200ml chicken stock 

1 tsp cornflour, mixed with 1 tbsp of water 

1 tbsp Dijon mustard  

5 sprigs parsley, finely chopped

Zest of ½ lemon 

1 bunch of Dutch carrots, cleaned 

Green beans, to serve

Salt and pepper

Method

Preheat the oven to 180°C.

In a large oven-safe pan over a medium-high heat add the oil and season chicken all over with salt and pepper. Sear the chicken for 1 minute on each side until golden. Add the butter and garlic and arrange carrots around the chicken. Pour in the wine and then the stock. Roast in the oven for 10-15 minutes.

Remove chicken and rest for 3-4 minutes. Place the pan back on the stove top and bring the pan juices and carrots to the boil. Add mustard and cornflour mixture and whisk to thicken sauce then add parsley and lemon zest.

Serve sliced chicken breast with carrots, beans and a generous drizzle of sauce.