Marco Pierre White made this at his cooking Masterclass for Knorr last week. However, I didn't have chicken fillets with the skin on, but the taste is the same and in a word, was delicious!
Simple, skinless chicken fillets, pan-fried and all done ready to serve in about 15 minutes, and that includes making the paste and heating up your pan!
Yield: 2

Pan-fried Chicken with Lemon and Thyme
This is a Marco Pierre White recipe. He used chicken fillets with the skin on, but I only had skinless, it worked fine.
prep time: 5 Mcook time: 10 Mtotal time: 15 M
ingredients:
- 2 chicken fillets
- 1 Knorr Chicken Stock Cube
- a teaspoon or two of olive oil - plus another glug or so more for drizzling
- freshly picked thyme - as much as you like
- 1 lemon - remove (and keep) the zest and then cut the lemon in half
instructions:
How to cook Pan-fried Chicken with Lemon and Thyme
- Make a paste with the Knorr Chicken Stock Cubes and a teaspoon or two of olive oil.
- Pick and chop some thyme leaves and add to the paste along with the zest. Squeeze in the juice of half the lemon. *Keep the other half of the lemon for later.
- Massage some paste over one side of the chicken fillets, so that it’s evenly spread.
- Heat up your pan till it's nice and hot. Pop the chicken into the pan with the paste side down. Turn the heat down to medium.
- While the chicken is cooking spread the remaining paste over the other side of the chicken.
- Cook for about 4-5 minutes and then turn over. Cook for another 4-5 minutes depending on the thickness of your fillets.
- Check to see if they're cooked through - if not return to the heat (but lower it) then drizzle with a little oil and cook for a few minutes more.
- When you're happy it's nicely cooked through, remove the chicken from the heat, plate up and pour a little olive oil over it.
- Squeeze the juice from the remaining half of lemon over the top.
Oh Jan... this fried chicken definitely is really a mouth watering one.
ReplyDeleteAny chicken dish that cooks ip so quickly from start to finish has to be on my list of must haves.
ReplyDeleteJuicy and succulent - looks yummy
ReplyDeleteHow clever to make a paste with the stock cube, the chicken looks delicious.
ReplyDelete