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Serves 402 cals per serving
US | Metric
Ingredients
  • 300 g chicken breasts
  • 250 g cherry tomatoes
  • 30 g salted butter
  • 50 g red onion, diced
  • 2 cloves of garlic
  • 250 g baby potatoes
  • 100 ml soured cream
  • 150 g frozen petit pois
  • 1 tbsp olive oil
  • 1 tbsp ground nutmeg
  • 1 tsp paprika
Creamy Nutmeg Chicken with Peas Creamy Nutmeg Chicken with Peas

Creamy Nutmeg Chicken with Peas

Prep 20 minutes
Total 30 minutes
  • Start by quartering the baby potatoes then add to a pan of lightly salted water and bring to the boil.
  • Reduce to a simmer and leave them for 10-12 mins
  • Add the cherry tomatoes to a tray, ideally sat on a wire rack, ready to go under the grill. Drizzle with a small amount of oil then sprinkle with salt
  • Butterfly your chicken breasts and open them out onto the same tray/wire rack. Season with salt, pepper and paprika, then pop under the grill on a medium heat for 5 minutes
  • Meanwhile, add the butter to a pan and when melted, add in the chopped onion and garlic, stirring together to soften
  • Check on the chicken, then flip it over and pop back under the grill for another 5 mins to ensure it’s fully cooked through
  • Now add your frozen petit pois into the pan and mix together with the onions and garlic. Let any excess water remain in the pan as this will add to the sauce
  • Drain the baby potatoes and add them into the pan too
  • Season with 1 tbsp of ground nutmeg, a pinch of salt and some black pepper
  • Add in the soured cream and mix altogether for your creamy sauce
  • Remove the chicken from under the grill and rest, before cutting into 1 cm slices and then add to the pan and stir
  • Evenly distribute the creamy chicken mix across 3 large bowls, then add the grilled tomatoes to each bowl to finish
  • Serve!
Creamy Nutmeg Chicken with Peas Creamy Nutmeg Chicken with Peas

Creamy Nutmeg Chicken with Peas

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves 402 cals per serving
US | Metric
Ingredients
  • 300 g chicken breasts
  • 250 g cherry tomatoes
  • 30 g salted butter
  • 50 g red onion, diced
  • 2 cloves of garlic
  • 250 g baby potatoes
  • 100 ml soured cream
  • 150 g frozen petit pois
  • 1 tbsp olive oil
  • 1 tbsp ground nutmeg
  • 1 tsp paprika

  • Start by quartering the baby potatoes then add to a pan of lightly salted water and bring to the boil.
  • Reduce to a simmer and leave them for 10-12 mins
  • Add the cherry tomatoes to a tray, ideally sat on a wire rack, ready to go under the grill. Drizzle with a small amount of oil then sprinkle with salt
  • Butterfly your chicken breasts and open them out onto the same tray/wire rack. Season with salt, pepper and paprika, then pop under the grill on a medium heat for 5 minutes
  • Meanwhile, add the butter to a pan and when melted, add in the chopped onion and garlic, stirring together to soften
  • Check on the chicken, then flip it over and pop back under the grill for another 5 mins to ensure it’s fully cooked through
  • Now add your frozen petit pois into the pan and mix together with the onions and garlic. Let any excess water remain in the pan as this will add to the sauce
  • Drain the baby potatoes and add them into the pan too
  • Season with 1 tbsp of ground nutmeg, a pinch of salt and some black pepper
  • Add in the soured cream and mix altogether for your creamy sauce
  • Remove the chicken from under the grill and rest, before cutting into 1 cm slices and then add to the pan and stir
  • Evenly distribute the creamy chicken mix across 3 large bowls, then add the grilled tomatoes to each bowl to finish
  • Serve!