Recipe Instructions:
Ingredients
50g butter
2 tbsp olive oil
750g white-skinned potato (such as Sebago) peeled, sliced into 1cm pieces
1 large brown onion, halved, thinly sliced
3 garlic cloves, finely chopped
2 tbsp finely chopped fresh continental parsley, plus extra, to serve
4 chicken schnitzels (uncrumbed)
300ml ctn thickened cream
1 1/2 tbsp fresh lemon juice
1 tbsp fresh rosemary, finely chopped
Method
Step 1
Heat 40g of the butter and 1 tbsp of the oil in a large, non-stick frying pan over high heat for 1-2 minutes or until the butter is foaming. Add the potatoes in a single layer. Cook for 10 minutes. Turn, and add the onion. Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes or until potato is golden and onion is caramelised. Stir through half the garlic. Cook for a further 2 minutes or until aromatic. Stir through the parsley and transfer to a serving plate. Cover with foil to keep warm.
Step 2
Wipe the pan clean and place over high heat. Add the remaining 10g of butter and 1 tbsp of oil. Heat over high heat for 1-2 minutes or until butter is foamy. Add the chicken and cook for 3 minutes or until golden. Turn and cook for a further 2 minutes or until just cooked though. Transfer to the plate.
Step 3
Add the remaining garlic to the pan and cook for 1 minute or until aromatic. Add the cream, lemon juice and rosemary. Season. Simmer for 2 minutes or until warmed through.
Step 4
Drizzle half the cream mixture over the potato and chicken. Scatter over parsley. Serve the remaining sauce on the side in a jug.
