Lemon chicken escalopes with rosemary roast potatoes

Ingredients

For 1 serving

• Chicken breast160 g
• Rice flour10 g
• Lemon0.5
• Butter10 g
• Extra virgin olive oil2 teaspoons
• Potatoes200 g
• Rosemaryto taste
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: lactose

Method

1. Preheat a fan oven to 200 °C. Peel the potatoes, cut them into cubes of about 2 cm and toss them in a baking tin with half the oil, the rosemary needles, salt and pepper.
2. Roast the potatoes for 30–35 minutes, turning them halfway, until golden and crisp outside.
3. Meanwhile cut the chicken breast into 3–4 thin slices and pound them lightly between two sheets of baking paper; salt them and dredge in the rice flour, shaking off the excess.
4. Squeeze the lemon. Heat the rest of the oil with the butter in a frying pan over medium heat and cook the escalopes for 2 minutes per side, until golden.
5. Pour in the lemon juice and a splash of water, lower the heat and cook for a minute, turning the slices, until the sauce thickens and turns glossy.
6. Finish with the chopped parsley and pepper and serve the escalopes at once with the roast potatoes.