Pan-fried Chicken with Lemon and Thyme

Oooh now, this is another scrummy recipe just like my Curried Chicken Fillets recipe this again uses a Knorr stock cube made into a paste.
Pan-fried Chicken with Lemon and Thyme

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!




chicken,Marco Pierre White, recipe,
Main, chicken, dinner
English
Yield: 2
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Pan-fried Chicken with Lemon and Thyme

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

  1. Make a paste with the Knorr Chicken Stock Cubes and a teaspoon or two of olive oil.
  2. 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.
  3. Massage some paste over one side of the chicken fillets, so that it’s evenly spread.
  4. 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.
  5. While the chicken is cooking spread the remaining paste over the other side of the chicken.
  6. Cook for about 4-5 minutes and then turn over. Cook for another 4-5 minutes depending on the thickness of your fillets.
  7. 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.
  8. 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.
  9. Squeeze the juice from the remaining half of lemon over the top.
Created using The Recipes Generator

4 comments

  1. Oh Jan... this fried chicken definitely is really a mouth watering one.

    ReplyDelete
  2. Any chicken dish that cooks ip so quickly from start to finish has to be on my list of must haves.

    ReplyDelete
  3. Juicy and succulent - looks yummy

    ReplyDelete
  4. How clever to make a paste with the stock cube, the chicken looks delicious.

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment.

Cheers
Jan