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.