Shirlee Posner: Pan fried chicken with fresh rosemary and marcarpone sauce on Cajun spiced potatoes and steamed bok choy

November 20, 2003
Pan fried chicken with fresh rosemary and marcarpone sauce on Cajun spiced potatoes and steamed bok choy

Ingredients

for 2 people

1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
2 chicken breasts,
1 dessertspoon fresh chopped rosemary
Juice of half a lemon
a heaped dessertspoon of mascarpone
Salt and freshly ground black pepper
At least 150g potatoes per person , peeled and cut into wedges
1 tablespoon olive oil
1 tablespoon Cajun spice mix (recipe below)
2 heads baby bok choy

Method

1. First prepare the potatoes by tossing in olive oil and cajun spice mix and place in a hot oven (180/gas mark 6) for 30-40 minutes.

2. Steam the bok choy and keep warm when the potatoes have minutes left to cook.

3. Heat the oil in a large frying pan and add the garlic and chicken. Cook for 4-5 minutes on either side and season with salt, black pepper and rosemary.

4. Stir in the lemon juice and mascarpone to form a gravy and cook covered on barely a simmer for a further 5-6 minutes.

To serve, divide the potatoes in a heap between 2 pre-heated plates. Top each heap with a steamed bok choy and place the chicken on top. Drizzle with gravy and a sprig of fresh rosemary and serve.