Easy Chicken Sunday Lunch For Two Recipe

Name: Easy Chicken Sunday Lunch For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken; 2 (7 ounce) boneless skinless chicken breasts; 3 tablespoons olive oil; sea salt; fresh ground black pepper; For the gravy; 1/3 cup chicken stock; 7 tablespoons red wine; 1 teaspoon cornstarch; 1 pinch sugar; For the potatoes; 12 new potatoes; 3 1/2 ounces goose fat or 3 1/2 ounces other fat; For the vegetables; 3 tablespoons olive oil; 1/2 onion, finely chopped; 5 ounces asparagus; 3 ounces fresh peas; 3 ounces salted butter, softened; 1 1/2 tablespoons finely chopped fresh sage

Servings: persons

For the chicken
2 (7 ounce) boneless skinless chicken breasts
3 tablespoons olive oil
sea salt
fresh ground black pepper
For the gravy
1/3 cup chicken stock
7 tablespoons red wine
1 teaspoon cornstarch
1 pinch sugar
For the potatoes
12 new potatoes
3 1/2 ounces goose fat or 3 1/2 ounces other fat
For the vegetables
3 tablespoons olive oil
1/2 onion, finely chopped
5 ounces asparagus
3 ounces fresh peas
3 ounces salted butter, softened
1 1/2 tablespoons finely chopped fresh sage

1
Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.
2
To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornstarch and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.
3
For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.
4
For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.
5
Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.
6
In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.
7
Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the chicken, 2 (7 ounce) boneless skinless chicken breasts, 3 tablespoons olive oil, sea salt, and more.

Yes, Easy Chicken Sunday Lunch For Two falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Chicken Sunday Lunch For Two

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions