Vivera plant chicken breast in buttery lemon sauce
200 g baby potatoes, unpeeled, boiled (you can do this the day before)
2 tsp plant-based margarine, melted + 4 tbsp extra
2 tbsp oil + extra
2 tbsp capers, drained
1 onion, very finely chopped
1 clove of garlic, pressed
200 ml vegetable stock
1 organic (untreated) lemon
200 g haricots verts
1 pack of Vivera plant chicken breast
What to do
Pre-heat the fan oven to 200°C. Place the cooked baby potatoes on a baking sheet. Roughly crush them with a fork or potato masher. Mix 2 tablespoons of melted margarine with 2 tablespoons of oil. Brush the potatoes with this mixture. Sprinkle generously with salt and pepper. Bake in the oven for 30 minutes.
Meanwhile, heat a little oil in a wok. Fry the capers for about 2 to 3 minutes until crispy. Drain on kitchen paper.
Drain the oil from the wok, except for 1 tablespoon . Heat the oil in the wok again. Fry the chopped onion with the garlic. Add the stock and simmer for 5 minutes. Add the zest of half the lemon to the wok. Remove the wok from the heat. Stir 4 tablespoons of margarine through the sauce.
Grill the Vivera plant chicken breasts in a griddle pan for about 3 minutes on both sides. Season with salt and pepper and a dash of lemon juice.
Blanch the haricots verts by boiling briefly in water for approx. 5 minutes. Rinse under cold running water.
Serve the Vivera plant chicken breasts with the haricots verts and the smashed potatoes. Pour the buttery lemon sauce over the chicken just before serving. Garnish with the fried capers.