Chicken with creamy chive sauce, potatoes and tomato salad

Serves: 4


500g chicken breast fillets, cut into chunks
2 tbsp Olivital extra virgin olive oil

2 tbsp butter
1 tsp minced garlic
1 tbsp plain flour
200ml cream
2/3 cup milk
1/4 cup parmesan cheese, grated
1/4 cup fresh chives, chopped
1/2 punnet cherry tomatoes, halved
handful roquette leaves
1/2 red onion, diced
4 potatoes, peeled and cubed
salt and pepper to taste
parsley to serve


Heat 1 tbsp oil in pan and cook chicken until browned, set aside.
Melt butter in cleaned pan and sautee garlic for 1 minute. Stir in flour and cook for 1 minute then remove from heat.

Mix cream and milk in a bowl and whisk into the flour mixture until smooth. Return to heat, stirring constantly until mixture thickens. Add chicken, parmesan and chives and cook while stirring until heated through.

Meanwhile, cook potatoes in boiling water until soft.
Combine tomatoes, onion and roquette in a bowl and drizzle in remaining oil and combine.
To serve, transfer chicken, sauce, potatoes and salad to plates, season with salt and pepper and garnish with parsley.