Monday, 14 November 2011

Pan Fried Chicken with a sort of Salsa Verde

Pan fried chicken? What else are you going to fry it in? I always get annoyed when I see that on a menu, what a load of poncey nonsense. Anyway, I was feeling a little poncey and 'Bashed out chicken breast with a made up green sauce' didn't sound very cool, so there you are. Breast is usually the last bit of a chicken I reach for, so often less flavoursome and dry compared to a juicy thigh, or whole leg, but then I remembered I quite like them bashed out, dredged in flour and fried. In a pan. OBVIOUSLY.

Feeds one. Finely chop any combination (equal-ish amounts of herbs) of the following: parsley, basil, coriander, a teaspoon of capers and a small clove of garlic. Mix in a glug of olive oil, a squeeze of lemon and season. Bash a skinless chicken breast until mostly flattened and the same thickness throughout. Dust with some seasoned flour. Get a frying pan nice and hot with a splash of olive oil. Fry the chicken on each side for about 3 or  4 minutes until golden and cooked through. Serve with the sauce blobbed on top of the chicken, which could sit on some steamed spinach, with some sliced roasted courgettes and potatoes on the side. If you want them. Or you could pan fry them if you are feeling poncey.


  1. Yes with chickenbreast I mostly bash it too and often fill it with cheese and ham:)

  2. me and laura love your food. we have kitchen you have recipe full stop (simba)