Recipe

Greek Chicken Smash with Creme Fraiche Sauce

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Greek Chicken Smash with Creme Fraiche Sauce

Pan caramelized chicken breast with onion and crushed butternut, al fresco corn, and tomatoes with a light creme fraiche and chicken stock finish.




Ingredients to serve 2

  • 2 x Chicken Breasts - butterflied
  • 1 x Onion - sliced
  • 1 clove x Garlic - chopped
  • 300g x Butternut Chunks
  • 1 x Plum Tomato - halved and sliced
  • ½ tin x Corn Kernels - drained and rinsed
  • 50g x Baby Spinach - long or thick stems removed
  • 60ml x Sour Cream
  • ½ sachet x Liquid Chicken Stock
  • 5g x DD Spice Mix
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts - butterflied
  • 2 x Onion - sliced
  • 2 cloves x Garlic - chopped
  • 600g x Butternut Chunks
  • 2 x Plum Tomato - halved and sliced
  • 1 tin x Corn Kernels - drained and rinsed
  • 100g x Baby Spinach - long or thick stems removed
  • 120ml x Sour Cream
  • 1 sachet x Liquid Chicken Stock
  • 10g x DD Spice Mix
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands and plum tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Mariella's Tip

Consuming plant foods, such as butternut squash, decreases the risk of obesity, diabetes, heart disease, and overall mortality. It can also enhance the complexion, increase energy, and contribute to a healthy weight.

Step 1 - Smashed Butternut

Cook your butternut chunks in a large saucepan of salted water for 10-12 minutes until soft. Drain through a colander and allow to steam dry until later. While your butternut is cooking, heat a large casserole pan over med-high heat, add a drizzle of olive oil, and caramelize your sliced onion and chopped garlic for 6-8 minutes - if you find your onions begin to singe, drop the heat slightly and add a dash of water. Once your butternut is cooked and your onions have caramelized, mix them and roughly smash with a wooden spoon. Taste and season with salt and pepper to your liking.

Step 2 - Tomato and Corn Salad

Mix your sliced plum tomatoes, corn kernels and baby spinach in a medium mixing bowl, cling film and set aside until you're ready to serve.

Step 3 - Med Chicken and Creme Fraiche Sauce

Rub your butterflied chicken breast with olive oil and season inside and out with salt, pepper, and your DailyDish Spice Mix. Heat a large frying pan over med-high heat, once your pan is hot but not smoking, fry your chicken breasts for 2-3 minutes on each side until completely cooked through. You might have to do your butterflied chicken breasts in batches if your pan can't fit them all at once - try not to overcrowd your pan or you won't get the char and flavor development. Once done, transfer your chicken to the chopping board and drop the heat under your pan to low. Proceed to add your sour cream, chicken stock, and thin with a few dashes of milk. Heat the sauce through for 1-2 minutes but if you find that your pan has singed, give it a quick wash before completing your sauce.

To Serve

Dress your tomato and corn salad with olive oil and season with salt and pepper. Divide your smashed butternut amongst your servings, top with your tomato and corn salad, med chicken and drizzle over your creme fraiche sauce.