- Cook Time
- Prep Time
- Serves 4Servings
- 4 chicken breast fillets, skin on
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- Pest of 2 lemons
- Juice of 1 lemon
- 1 1/2 tablespoons honey
- 2/3 cup chicken stock
- 1 bay leaf
- 1 tablespoon flour
- 4 parsnips, peeled, chopped
- 4 medium potatoes
- Pinch of freshly grated nutmeg
- 1/4 cup milk
- 8 strips of grilled bacon, to serve
- Chopped flat-leaf parsley, to garnish
Season chicken with salt and pepper. Cover and chill for 30 minutes. Melt half the butter and the olive oil in large skillet over medium heat. Add chicken and lemon rind. Fry chicken for 3 minutes each side until well browned; remove and set aside.
To the pan add chicken stock, juice, honey and bay leaf. Soften half remaining butter and mix with flour. Slowly add to pan. Stir until slightly thickened. Return chicken to pan. Simmer 8 to 10 minutes until cooked.
Meanwhile, cook parsnips and potatoes together in boiling salted water for 8 to 10 minutes until tender; drain and mash with remaining butter, nutmeg and milk until smooth. Season to taste, then serve topped with chicken and bacon. Drizzle with sauce and sprinkle with parsley.