Lemon Chicken Scaloppini

Who said chicken has to be boring? This Italian Classic will please even the most demanding dinner guest with its rich and tangy flavour.

Here’s the grocery list:

• 1 Chicken breast (190g)
• 300g baby potatoes
• 1 Lemon
• 1tbsp Butter
• 250ml chicken broth
• 125g green beans
• Garlic
• Black Pepper
• Cornstarch
• Parsley

Serving: 1 | Cost: £ | Difficulty: MEDIUM

Instructions: Prepare the chicken by butterflying the breast, then cover with cling film and flatten with a rolling pin to even out the surface and create a thin cutlet.
Use a fork to poke holes on the chiecken, this will tenderize the meat.
Prepare the coating by mixing cornstarch, salt and pepper, coat the chicken breast entirely and get rid of the excess and put aside.

In the meantime, sizzle minced garlic in a pan until aromatic, then carefully lay out the chicken cutlet away from yourself. Cook for 2-3 minutes until golden brown and crispy on both sides then remove from the pan and leave to rest on a rack.
Now time for the sauce: scrub the fond, add chicken broth, put the cutlet back in the pan and reduce until thick then kill the heat, add a knob of butter and the juice and zest of a full lemon, stir to incorporate the flavours and finish with chopped parsley.

Prepare a salad of boiled baby potatoes and steamed green beans to accompany the dish, season it with salt, pepper and lemon juice. Serve the chicken with the salad and drizzle more sauce on top.