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Preheat oven to 200°C/ 400°F.
Bring a large saucepan of water to the boil and blanch l the chips for 3-4 minutes, then drain and transfer to two baking trays and leave the chips to cool completely. Meanwhile, cover and bash the chicken breasts to 2-3cm thickness, then coat all over with salt, pepper, smoked paprika, onion granules and garlic granules.
Heat the oil for the chicken in a large, deep pan and fry the chicken breasts, on medium heat, for 3-4 minutes, until showing a good amount of colour, then flip and fry for 3-4 minutes on the other side.
Remove the chicken breasts from the pan and cook the shallot and garlic on a low heat for 3-4 minutes, then add the chicken stock and 100ml of the cream. Stir the sauce and bring to a low simmer, add the chicken breasts back to the pan, then cover and leave to cook for 30 minutes.
Coat the chips in the olive oil and bake for 25-35 minutes, flipping the chips once throughout the cook time. Salt the chips before serving.
Once the sauce has simmered, remove and thinly slice the chicken breasts. Add the remaining 25ml of cream and parsley to the sauce, then remove the pan from heat and stir in the parmesan and some black pepper. Careful not to add the parmesan when the sauce is too hot or it will split.
Serve the chicken and chips with a side salad and pour the creamy Garlic Parmesan sauce onto the chicken.
Nutritional Info
Cals – 600
Carbs – 53g
Protein – 45g
Fat – 21g
Ingredients
Serves 3
- 3 chicken breasts.
- Tbsp smoked paprika
- Tbsp onion granules
- Tbsp garlic granules
- Salt and freshly ground black pepper, to taste.
Garlic Parmesan sauce:
- 1 shallot - finely chopped.
- 3 cloves of garlic - crushed.
- 125ml of single cream.
- 200ml of hot chicken stock.
- 25g of parmesan - finely grated.
For the chips:
- 800g of Maris piper potatoes - washed and cut into chips.
- Tbsp of extra virgin olive oil.
- Salt and pepper, to taste.
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