So, this is not just another lemon chicken with mashed potato. What makes this dish different and special? It is the potato mash made with sour cream and butter, giving it that extra creaminess. The fresh basil stirred into it just before serving is a nice twist to it as well. Then the aioli (combined mayonnaise, lemon juice and garlic) is the perfect dressing to the lemon chicken.Skinless or with skin on breast fillets are both fine to use for this recipe. Now here’s a question. How do you like your mash? I have seen some popular chefs on telly these days making their mash a bit lumpy, which is a no-no to those who like their mashed potatoes “traditional”. Personally, I like my mash lump-free, smooth and creamy. With this recipe though, I liked the modern take on the traditional mash with crushed garlic, sea salt flakes and shredded fresh basil leaves.Ingredients
- 1/4 cup lemon juice
- 2 cloves garlic, crushed
- 1/3 cup olive oil
- 4 breast fillets ( 150-200 g each)
- 1/3 cup whole-egg mayonnaise
- 1 tablespoon lemon juice, extra
- 3 cloves garlic, crushed, extra
- 800 g Desiree potatoes, cut into large chunks
- 1 1/2 tablespoons butter
- 1/3 cup sour cream
- 1 teaspoon sea salt flakes
- 2 tablespoons finely shredded fresh basil
- salt and pepper, to season
1. Combine the lemon juice, garlic and half the oil in a non-metallic flat dish. Coat the chicken in the marinade, then cover with plastic wrap and refrigerate overnight.
2. To make the aioli, combine the mayonnaise, extra lemon juice and half the extra garlic in a small bowl, then season to taste. Cover.
3. Cook the potatoes in a saucepan of boiling water for 12 minutes or until tender. Drain, then return to the heat until all moisture has been absorbed. Add the butter, sour cream, sea salt and remaining crushed garlic and mash with a potato masher until smooth and lump-free. Remove from the heat and cover.
4. Meanwhile, drain the chicken. Heat remaining oil in a large frying pan over medium heat until sizzling. Add the chicken breasts (skin side down if using fillets with skin on) and cook for 4-5 minutes (or until skin is crisp and golden), then turn and cook for 5 minutes, or until tender and cooked through. Rest for 5 minutes.
5. Stir the shredded basil through the mash just before serving.
6. To serve, put a dollop of mash on centre of each plate, top with a chicken breast, then some aioli. Season and serve with a crisp green salad, if desired.Recipe adapted from Modern Australian Food cookbook.