Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 12

CHICKEN PAILLARD WITH SPRING ONIONS AND PROSCIUTTO

The secret to well-cooked, juicy chicken breast is to slice it thin and cook it quick.

4 chicken breast fillets, cut into 3 pieces lengthways

1 tablespoon olive oil

1 lemon, sliced

1 tablespoon unsalted butter

4 thin slices prosciutto, roughly torn

4 spring onions, finely sliced

310ml chicken stock

2 tablespoons crème fraîche

2 courgettes, cut into chunks and steamed

Bash out the chicken pieces until nicely thin. Drizzle with the oil and season with sea salt and freshly ground black pepper. Place a frying pan over high heat and add the chicken pieces and lemon slices. Sear for 2 minutes on one side and then turn over and sear the other side for 30 seconds. Remove from the pan and cover to keep warm.

Reduce the heat to medium and add the butter to melt. Fry the prosciutto for 1 minute, or until lightly browned. Add the onions and cook for 30 seconds, then pour in the chicken stock and let bubble for a few minutes until thickened slightly. Remove from heat, stir in the crème fraîche and season well. Divide the chicken into serving plates, pour over the sauce and serve with the steamed courgettes. SERVES 4