Chicken - summer sizzle

Bashed thin and fried chicken breast with sauté potatoes and salad (or spinach) – Again this is a super easy chicken dish which always seems quite exotic. Allow one chicken breast per person. You’ll need some greaseproof paper, a rolling pin, a large shallow frying pan, some olive oil and butter, a lemon and some oregano.

Arrange the chicken breasts on a (meat) chopping board, slice the breasts in half (don’t quite cut them completely in half) and fold out so that they look like a butterfly, then place between two sheets of greaseproof paper and give the meat a jolly good bashing with the rolling pin. The chicken should now be quite thin. Repeat for each breast.

Add a knob of butter and a dessert spoon of olive oil to the frying pan. You can either fry the meat as it is, or if you prefer some coating you’ll need a plate of seasoned plain flour (i.e. flour, salt, pepper and dried oregano): coat the chicken with the flour mixture. Add the chicken to the frying pan once the butter starts to froth and sizzle. Cook on each side for around 3 – 5 minutes. When the chicken is nicely browned serve onto warm plates. To make a simple sauce either pour in a glass of white wine or squeeze in the juice of a lemon and stir in the gubbins from the pan. Simmer for a couple of minutes and then pour over the meat.

This dish is delicious with a simple green salad and roasted potatoes.