Pan-fried Chicken with Lemon and Thyme

Oooh now, this is another scrummy recipe just like my previous post it uses a Knorr stock cube made into a paste. Marco Pierre White did this recipe at his Masterclass for Knorr last week; you can read my blog post here. However, I didn't have chicken fillets with the skin on - but the taste is the same. In a word.....Delicious!

Simple skinless chicken fillet, 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 Author: Jan Bennett

Pan-fried Chicken with lemon and Thyme

Very simple, tasty and quick to make.

ingredients:

2 chicken fillets

1 Knorr Chicken Stock Cube

a teaspoon or two of olive oil - plus another glug or so more for drizzling

fresh picked thyme - as much as you like

1 lemon - remove (and keep) the zest and then cut the lemon in half

instructions

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 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.

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