Chicken breast with herby sauce
skinless chicken breast
500 g, (Buy 2x250g fillets)
500 g, (4 x 125g slices), ready-to-serve
pickled gherkin, drained
2 individual, finely chopped
fresh flat-leaf parsley
½ cup(s), finely chopped
1 clove(s), crushed
white wine vinegar
green beans, cooked
- Heat 2 tsp oil oil in a large non-stick frying pan on high. Halve chicken breast fillets horizontally. Cook for 3-5 minutes each side or until well browned and cooked through. Transfer to a plate. Wipe pan clean and heat 2 tsp oil on medium-high. Cook polenta for 2-3 minutes each side or until golden brown.
- Meanwhile, combine gherkins, parsley, mustard, garlic, vinegar, 1 tbs oil and 1 tbs iced water in a jug. Season.
- Boil beans in a saucepan for 4 minutes or until tender. Slice the chicken and serve with beans and polenta. Drizzle with herby sauce.