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Chicken with lemon dressing & crushed potatoes


  • Spray a large non-stick pan with oil and gently cook the chicken until sealed all over. Then add the semi-dried tomatoes, olives, stock and a little ground pepper to the pan. Mix well, turn the heat down and gently cook until the chicken is tender, turning now and again and adding more stock if needed.
  • At the same time, cook the potatoes in boiling water until tender. Drain well.
  • To make the dressing, combine the olive oil, lemon zest and juice with 1 tspn parsley and the mustard.
  • Then remove the chicken from the pan and cook the sauce down a little.
  • To serve, place 3-4 potatoes on individual plates, crush each one a little with a fork and sprinkle a little dressing over. Then top with the chicken, plenty of the cooking sauce and a sprinkling of the dressing and parsley.


  • olive oil spray
  • 2 skinless chicken breasts, sliced lengthways
  • 6 semi-dried tomatoes, sliced
  • 6 pitted black olives, sliced
  • ½ cup chicken stock
  • freshly ground pepper
  • 8-12 chats (baby potatoes), scrubbed well
  • 2 tbsp olive oil
  • grated rind & juice of 1 lemon
  • chopped Italian (flat leaf) parsley
  • 1 tspn grain mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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