Allergy free chicken diane with roast potatoes recipe

Ingredients

• 2 tbsps olive oil
• Pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
• Salt and pepper, to taste
• 30g Nuttlex
• 700g chicken breast fillets, preferably with skin
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 2 tsps dijon mustard
• ½ tsp salt
• ½ tsp tamarind paste
• 1 tsp molasses
• ½ tsp vinegar
• ½ tsp garlic powder
• ¼ tsp chilli powder
• Pinch of ground cloves
• ½ tsp sugar
• ¼ cup brandy
• ½ cup Liddells lactose free thickened cream
• 2 tbsps flat-leaf parsley, finely chopped
• 2 tsps lemon juice

Method

• Preheat oven to 180°C.
• Spread the potato on a baking tray, drizzle with 1 tbsp of olive oil and toss with salt and pepper.
• Roast the potatoes while cooking the chicken.
• Heat the Nuttlex and remaining 1 tbsp of olive oil in a frying pan over a medium heat.
• Season the chicken and then cook for 2-3 minutes on each side until golden.
• Place the chicken skin-side up on an oven tray, turn the potatoes, and roast both for a further 5 minutes, or until cooked and golden.
• Return the chicken to the frying pan over a medium heat.
• Add the shallots and soften for 1 minute while stirring.
• Add the garlic and cook for 30 seconds.
• Stir in the chicken stock, mustard, salt, tamarind paste, molasses, vinegar, garlic powder, chilli powder and ground cloves, brandy and cream.
• Bring the mixture to the boil then simmer on medium heat for 2-3 minutes until the sauce has reduced by half.
• Stir in the parsley and lemon juice.
• Season to taste with salt and pepper.
• Serve the chicken with the sauce and baked potato.