4 Chicken Breast
1 Lettuce (divided into leaves)
375g New Potatoes (cooked/from a can)
8 Tomatoes (skinned sliced, don't worry about skinning if you are not sure)
1 Onion (cut into wedges)
175g Asparagus (boiled in salted water until tender then refreshed under a cold tap)
A Handful Fresh Parsley (chopped)
175g Melted Butter (unsalted is best)
2 Eggs (split and keep just the yolks)
1 Teaspoon Dijon Mustard
1 Lemon (juiced)
Equipment
1 SHARP Knife
1 Chopping Board
1 Blender (or mixing bowl and balloon whisk)
1 Griddle
1 Pan (2/3rds full with boiling salted water)
The Good Bit
- A couple of things to do first, if the potatoes need cooking, get them on for about 10 minutes in the boiling slated water, check with a fork, when they are done there should be very little resistance to the fork going all the way through. Do the same with the asparagus, that only takes a couple of minutes though, set both aside and allow to cool, or for speed run under cold water.
- Next griddle the onion wedges turning once so they char on two sides, set aside and griddle the chicken, that should take about 10 minutes on both sides.
- Whilst the chicken is doing plate up, start with the lettuce leaves, then decorate with the tomato slices, new potatoes asparagus and onion wedges.
- In the blender mix in the egg yolk, mustard and 4 tablespoons of lemon juice then pour in gradually the butter until you have a smooth sauce, this can be warmed up gently using a bain marie (pour the sauce into a bowl and stand in a saucepan of warm water.
- Finally when the chicken is done, lay on top of the salad sprinkle over some of the chopped parsley and drizzle over the hollandaise sauce.
