Chicken escalopes with lemon

Ready in 25 minutes
Total £3.53, 88p per serving

2 large skinless, boneless chicken breasts
2 tbsp plain flour
3 tbsp olive oil
50g butter
large sprig rosemary
juice 1 lemon, plus half a sliced lemon

1 Slice the chicken into four thin steaks. Place the flour on a plate, season, add the chicken and turn until thoroughly coated.

2 Heat a large non-stick frying pan, add the oil, add half the chicken and cook over a high heat until nicely coloured, adding a knob of butter as you cook and turn. Keep warm and repeat with the remaining chicken. Set aside.

3 To make the sauce, add the rosemary to the pan along with the remaining butter, lemon juice and slices. Add a splash of water and simmer until you have a smooth sauce. Check the seasoning, return the chicken to the pan to coat and serve straight. Lovely with mash and greens.

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