Lemon Butter Chicken Escalopes

Thin pan-fried chicken breasts in a bright lemon and garlic butter sauce, served with buttery new potatoes.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g baby new potatoes, halved
  • 4 skinless chicken breasts
  • 50g plain flour, seasoned with salt and pepper
  • 2 tbsp olive oil
  • 50g butter
  • 3 cloves garlic, thinly sliced
  • Zest and juice of 1 lemon
  • 100ml chicken stock
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Put the potatoes in a pan of salted boiling water and cook for 12 to 15 minutes until tender. Drain and keep warm.

  2. Slice each chicken breast in half horizontally. Place between two sheets of cling film and bash with a rolling pin to about 1cm thick.

  3. Dust the chicken in the seasoned flour, shaking off the excess.

  4. Heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 3 minutes on each side until golden and cooked through. Move to a warm plate.

  5. Reduce the heat, add the butter and garlic and cook for 30 seconds. Pour in the stock, lemon zest and juice and simmer for 3 minutes until slightly reduced.

  6. Return the chicken to the pan, spoon over the sauce and scatter with parsley. Serve with the potatoes.