- 2 boneless, skinless chicken breasts (500 g/1 lb 2 oz in total), cut in half horizontally to make 4 steaks (see note 1 to use thighs)
- ½ tsp sea salt flakes
- 1 tsp cracked black pepper
- 1 tsp sweet paprika
- ¼ cup (35 g) plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
CREAMY LEMON PEPPER SAUCE
- ¼ cup (60 ml) water
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup (125 ml) chicken stock
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 tsp dijon mustard
- Juice and zest of 1 lemon
- 1 tsp cracked black pepper, plus extra to serve
- ½ cup (50 g) freshly grated parmesan
- Sea salt flakes, to taste
TO SERVE
- Freezer-friendly mashed potatoes or rice
- Steamed green beans (or greens of your choice)
- Lemon slices
- 1 tbsp freshly chopped flat-leaf (Italian) parsley (optional)
INSTRUCTIONS
- Chicken – Season the chicken with the salt, pepper and sweet paprika.
- Put the flour on a plate or a sheet of baking (parchment) paper. Press the chicken into the flour so that all sides are evenly coated.
- Heat the olive oil and butter in a large, deep, heavy–based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked, turning once halfway. Set aside on a plate.
- Creamy lemon sauce – Deglaze the pan using the ¼ cup (60 ml) of water OR wipe the pan clean with a paper towel. Add the butter and garlic and cook, stirring, for 30–60 seconds, or until the butter is melted and the garlic is fragrant.
- Add the chicken stock and cook for 1–2 minutes until it has reduced by half.
- Reduce the heat to medium–low and add the cream, mustard, lemon juice and zest and the pepper. Simmer for 2–3 minutes or until the sauce has thickened slightly.
- Stir through the parmesan, season with salt to taste and return the chicken to the pan for 2–3 minutes until heated and cooked through.
- Serve – Serve the chicken with mashed potatoes or rice, steamed greens, lemon slices, an extra crack of black pepper and parsley, if using.
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