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Rick Stein Nigella Lawson Peter Evans Iron Chef

Pan Roasted Corn Fed Chicken Breast Supreme with Burnt Lemon and Thyme

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This recipe will seduce your taste buds. It’s delicious, memorable and a succulent recipe. See how our Chef Chris Cranswick-Smith prepares it and try it yourself!

Serves 4

Ingredients

  • 4 pcs corn fed chicken supremes, wing tip cleaned back
  • 2 tsp vegeta chicken stock powder
  • 1 tsp extra virgin olive oil
  • 1 bunch vine ripened cherry tomatoes
  • 6 sprigs thyme
  • 1 lemon, cut into slices
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Method

  1. Season chicken supremes with 1 tsp Vegeta Chicken.
  2. Heat up olive oil in oven-proof frying pan. Fry the chicken first skin side down, seal both sides well.
  3. Add tomatoes, thyme and lemon slices, ½ cup water and sprinkle with 1 tsp Vegeta Chicken. Simmer for 5 minutes.
  4. Preheat the oven to 180°C and place the chicken in the oven. Bake for about 6-7 minutes or until just cooked through.
  5. Remove from the oven and leave to rest for 3-4 minutes.
  6. Serve immediately. Serves well with potatoes or rice.
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