Honey Glazed Chicken With Potato Discs and Peas With Minted Gravy

Name: Honey Glazed Chicken With Potato Discs and Peas With Minted Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 2 Large Knobs Butter; 2 Fresh Fillets Of Chicken; 1 Frying Pan; 1 Sharp Knife; 2 Tablespoons Honey; 1 Teaspoon Soy Sauce; 1 Lime (squeezed); 1 Tablespoon Mint Sauce; 2 Tablespoons Gravy Granuals; 1 Grilling Pan; 200g Peas; 4 Large Potatoes; 4 Sheets Kitchen Roll / Tissue; 2 Bowls; A Few Utensils; 3 Tablespoons Oil (Olive, Sunflower...)

Over a year ago 1,623,983 views

Prep: 15 mins

Cook: 30 mins

Serves: 2

525 kcal

38g P 60g C 20g F 8g Fi

Main Course 💚 Healthy 👨‍👩‍👧‍👦 Family Food 🔥 Barbeque 💒 Wedding ❤️ Romantic Food ☀️ Summer ❄️ Winter 🎂 Birthday

Ingredients

2 Large Knobs Butter
2 Fresh Fillets Of Chicken
1 Frying Pan
1 Sharp Knife
2 Tablespoons Honey
1 Teaspoon Soy Sauce
1 Lime (squeezed)
1 Tablespoon Mint Sauce
2 Tablespoons Gravy Granuals
1 Grilling Pan
200g Peas
4 Large Potatoes
4 Sheets Kitchen Roll / Tissue
2 Bowls
A Few Utensils
3 Tablespoons Oil (Olive, Sunflower...)

Accompaniment

Description

I LOVE this recipe because I find it so tasty and it just makes a perfect meal for fussy eaters (my boyfriend for example) I made this for myself, and I am dedicating it too my OH.

Method

1
Place 2 Tablespoons of Honey, 1 Teaspoon Of Soy Sauce and the lime juice into a bowl and mix together. Put aside for the time being.
2
Put peas in a saucepan and cover with water on medium heat.
3
Once the peas have began boiling, put some Oil into the grilling pan and put the chicken breasts into the pan on a low heat.
4
Turn regularly and once they have gone white on the outside use the honey mix and glaze over the chicken, can use ALL or SOME of the mix. Whatever you like. :) Add small amounts of the marinade as it starts to brown more. - this keeps it moist.
5
While they are cooking, melt 2 knobs of butter into a pre-heated frying pan on a medium heat.
6
Skin potatoes and slice into disc shapes. MAKE SURE YOU'RE STILL TURNING OVER THE CHICKEN - DON'T FORGET.
7
Place into the pan of melted butter, not overlapping and fry, turning occasionally.
8
The chicken should look brown but have a burnt look to it too. DONT WORRY it's the marinade caramelising. Once it looks like that, lift it from the pan and on to a plate.
9
Flip the potato discs over until both sides are golden brown.
10
Place tissue/kitchen roll over a bowl and lay the discs on them to de-oil.
11
Drain peas and boil the kettle. Put the gravy granules into a saucepan or wide cup.
12
Place the peas on another plate in a circle in the middle. Place the potato discs on top laying them flat.
13
Put the chicken on top of the discs or slice them and put them around the peas and potato.
14
Put the boiled water in with the gravy granules and mix.
15
As it begins to mix smoothly add a tablespoon of mint sauce and mix in with the gravy.
16
Either spoon out and place a little over the top of the chicken so it drips down the sides, or pour around the food and a little on top, or spoon some THICK minted gravy on to the plate (almost like a sauce).
17
Serve with a glass of red wine or even just a cuppa tea. :)