Ingredients
- 4 sebago potatoes, peeled and chopped
- 1 tbsp butter
- milk
- 3˝ tbsp extra virgin olive oil
- 4 chicken breast fillets, halved lengthwise
- 2 cloves garlic, finely chopped
- 1-2 small red chillies, finely chopped
- 1 tbsp honey
- 2 tbsp preserved lemon rind, finely chopped
- 1 tbsp snipped chives
- 1 tbsp fresh lemon juice
- 1 handful coarsely chopped coriander leaves
- green salad leaves, to serve
Boil potatoes in lightly salted water for about 8 minutes or until tender. Drain and mash with butter and sufficient milk to achieve desired texture. Heat 2 tbsp of olive oil in a large frying pan and cook chicken breast fillets over high heat for 3-4 minutes each side or until browned and cooked through. Add remaining olive oil, garlic, chillies and honey. Cook for 1 minute, then add preserved lemon rind, chives, lemon juice and coriander leaves. Stir and remove from heat. Place a dollop of mash on serving plates and top with chicken and juices.
Serve with green salad leaves.
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About the Author
Lynne Mullins is a food writer who has travelled extensively to master her culinary skills. She
writes a weekly food column in The Sydney Morning Herald Good Living section, and is the
author of five cookbooks: Noodles to Pasta (a finalist in the World Food Media Awards), Relish,
Whip it Up, Produce and now 15 Minutes Flat. She is a restaurant reviewer for The Sydney
Morning Herald Good Food Guide and has contributed to several magazines including Vogue
Living and Australian Gourmet Traveller. As well as her regular column in Sunday Life magazine,
Lynne also does cooking segments on television and talks to Glenn Wheeler each Saturday on
Sydney’s Radio 2UE about food and wine.
Available from all good bookstores: RRP $29.95 order direct from the Herald on
1300 656 059 or at //www.smh.com.au/
Photography Natalie Boog, Marco Del Grande, Quentin Jones, Jennifer Soo, Sahlan Hayes
