Method

Step 1

Preparation: Set out all ingredients and prepare as indicated above. Grate the peel of the lemon to create lemon zest, the cut in half and juice.

Step 2

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 10 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Chicken: Mix the chilli powder, onion powder, garlic powder and a little freshly ground salt and pepper in a large mixing bowl. Add the chicken breasts and roll them around to coat well with the spices. Add a knob of butter and a glug of olive oil in a large frying pan on medium heat. When the butter has melted, add the chicken and pan fry for 5 minutes on each side (10 minutes total). Lower the heat and add the cream and stir for a minute until the sauce thickens. Remove from the stove and keep warm.

Step 4

Swiss Chard: Add a few glugs of olive oil to a saucepan over medium to high heat. Add the onion and mushrooms and sauté for about 4 minutes. Add the Swiss Chard and toss to wilt, about a minute. Sprinkle with Lady’s House Seasoning, lemon zest and lemon juice. Remove from stove and serve immediately.

Step 5

To serve, slice the chicken and plate along with a serving of Swiss Chard and rice. Drizzle some creamy sauce on top.