Jump in the pan chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 3x140g/5oz chicken breasts, skinless
- 3 tbsp plain flour
- rock salt and freshly ground black pepper
- 2 tbsp olive oil (lemon flavoured if it's in your cupboard, and not extra virgin)
- 1 tbsp butter
- 1 garlic clove, crushed
- 4 bay leaves
- 125ml/4fl oz dry white wine (or 3 tbsp white wine vinegar substitute)
- juice of 1/2 a lemon (well squeezed)
- 2 tbsp flatleaf parsley to garnish
Method
- STEP 1Cut chicken breasts into short strips. Place the strips between two sheets of cling film and bash flat (with hand). Remember, wash your hands after every time you handle the chicken.
- STEP 2Heat a good, medium sized frying pan on a medium flame/heat with the butter and oil.
- STEP 3Season flour and spread onto a plate. Next, coat the chicken well in the flour and add to the heated pan, until cooked through, at which point turn heat to minimum.
- STEP 4Add the garlic, bay leaves, wine, lemon juice, and more black pepper. Increase heat back to moderate.
- STEP 5Cook for further 3-5 minutes. Plate up
- STEP 6Serving suggestions: with fresh white bread, rocket salad, rice.