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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces.

  • STEP 2

    Put the flour, eggs and breadcrumbs on 3 separate plates. Season the flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of breadcrumbs.

  • STEP 3

    Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.

  • STEP 4

    Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3-4 mins until it is softened. Turn down the heat, whisk in the crème fraîche and most of the parsley and season to taste. Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.

Goes well with

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A star rating of 4.7 out of 5.12 ratings
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