Parsley Mandarin Chicken Recipe
How to make Parsley Mandarin Chicken
Method
- Steam or microwave the sweet potato and apple until very tender. Mash with a potato masher until well combined. Keep warm.
- Juice the mandarins (or oranges) – there should be about 150ml of juice. Remove stalks from parsley and finely chop the leaves. Set aside.
- Place the chicken on a chopping board and cover with a piece of baking paper. Using the back of a small saucepan or frying pan, flatten the chicken until 1cm thick. Season with salt and black pepper. Sift the flour over the chicken.
- Heat the oil in a large frying pan. In 2 batches, cook the chicken over medium-high heat for 2 minutes each side or until golden and cooked through. Return all chicken to pan.
- Add the citrus juice and cook, stirring, for 1 minute or until the liquid bubbles – add a little water if sauce is too thick. Stir in the parsley.
- Combine the rocket leaf and avocado. Drizzle with olive oil and balsamic vinegar. Serve with the chicken and mash.
Optional: Use oranges if mandarins aren’t in season.