MAIN COURSE – Grilled Buttery Chicken on a Bed of Watercress Mash

GRILLED BUTTERY CHICKEN ON A BED OF WATERCRESS MASH

 INGREDIENTS

For the watercress butter
1 (85g) bag watercress, finely chopped
75g/ 3oz unsalted butter, softened
1 shallot, very finely chopped
5ml/1tsp English mustard

675g/11/2 lb old potatoes, peeled
2 (85g) bags watercress, roughly chopped
90ml/6tbsp 0% fat Greek Yoghurt or milk
50g/1 oz unsalted butter, diced
pinch of grated nutmeg
salt and freshly ground black pepper
75g/3oz watercress butter
4 x 175g/6oz chicken breast fillets
15ml/1tbsp olive oil

METHOD

To prepare the watercress butter: in a bowl, mix the watercress, butter, shallot and mustard together with a fork, season well with freshly ground black pepper. Keep at room temperature.

Cut the potatoes into large chunks, place in a large pan, cover with cold water and season with salt. Cover and bring to the boil, simmer for 10-15 mins or until tender. Drain, return to the pan, tip in the chopped watercress and recover. Leave to stand for 1-2 mins or until the watercress has wilted.

Mash the potatoes and watercress then add the milk and butter. Fluff up with a fork, add the nutmeg and season to taste with ground black pepper. Keep warm.

Meanwhile, gently push a little of the watercress butter under the skin of the chicken breast fillets. Preheat a non-stick frying pan. When hot, add the oil, then place the chicken breasts skin-side down and cook for 10-15 mins, turning once until the chicken is golden brown on both sides and cooked through.

To serve, heap the watercress mash in the centre of four warmed plates and top with the chicken. Spoon the pan juices around the chicken and serve, garnished with a sprig of watercress and a wedge of lemon.