Lean and mean chicken breasts are topped with a quick and easy pan sauce packed with citrusy lemon and sharp peppercorn flavour! And you'll love the side salad using in-season pears.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Walnuts, chopped(ContainsTree Nut/Noix)
Chicken Broth Concentrate
Black Peppercorns, crushed
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Cut the pear(s) in half and remove the core. Thinly slice the pears. Pat the chicken dry with paper towels. Butterfly each breast by carefully slicing into the centre – parallel to cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book.
Season the chicken with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimal internal temp. of 175°F.**)
Meanwhile, in a large bowl, whisk together 2 tbsp lemon juice (double for 4 people), apricot jam and a drizzle of oil. Season with salt and pepper. Toss in the pear, arugula and walnuts.
When the chicken is done, transfer to a plate. Remove the pan from the heat, add butter and garlic. Stir for 1 min. Stir in the broth concentrate(s), lemon zest, pinch of peppercorns and 1/3 cup water (double for 4 people). Stir together for 2-3 min.
Divide the chicken, potatoes and salad between plates. Drizzle the lemon-pepper sauce over the chicken.