Chicken with Olives and Lemon
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1200 | g | Chicken breast, skinless pieces, skin removed |
| 60 | g | KNORR PROFESSIONAL Pureed Herb Mixed Herbs |
| 560 | ml | KNORR Paste Bouillon Clear Chicken |
| 75 | ml | Olive oil |
| 75 | g | Black olives chopped |
| 2 | pc | Lemon washed and sliced. |
| 5 | g | Parsley chopped |
| 10 | g | Honey |
| 60 | g | FLORA Original 6x2kg |
Preparation
Advance preparation
Warm the serving plates.
Method:
1. Combine the chicken and mixed herb puree in a suitable bowl. Cover, label and refrigerate until required.
2. Make up the bouillon as per manufacturers instructions using 25g of paste to 1 litre of boiling water.
3. Heat the oil in a suitable pan over a medium to high heat, add the chicken and fry the chicken till lightly browned.
4. Remove chicken from pan and add the bouillon, Flora, parsley and honey. Bring to the boil and reduce until slightly thickened. Replace chicken and continue to cook until chicken is thoroughly cook.
5.Serve centre of plate with the sauce masked over or served separately.
Service Hint
Serve with steamed asparagus and boiled new potatoes.
Handy Hint:
Brush any variety from the KNORR Professional Herb and Spice Puree range on to the meat to enhance the flavour.
Healthy Hint:
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
