Simple Coriander Chicken Breasts

Name: Simple Coriander Chicken Breasts
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 4 medium sized chicken breasts; 40 g plain flour; 1 heaped tsp garlic powder; salt; ground black pepper; Oil (for frying); 1 medium onion, white or red is fine, chopped finely; 2 tsp garlic paste, or 3-4 garlic cloves mashed into a paste; 200 ml hot chicken stock; 90 g salted block butter; 1 large bunch of coriander, finely chopped; Lemon juice (optional)

Siobhan Linehan @slinehan05

You will need a large frying pan for this recipe. Preferably non-stick, although that's not essential.

Siobhan Linehan @slinehan05

You will need a large frying pan for this recipe. Preferably non-stick, although that's not essential.

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Ingredients

aprox 30 mins

4 people

4medium sized chicken breasts
40 gplain flour
1heaped tsp garlic powder
salt
ground black pepper
Oil (for frying)
1medium onion, white or red is fine, chopped finely
2 tspgarlic paste, or 3-4 garlic cloves mashed into a paste
200 mlhot chicken stock
90 gsalted block butter
1large bunch of coriander, finely chopped
Lemon juice (optional)

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Steps

aprox 30 mins

1

Butterfly the chicken breasts. You can find many easy tutorials on how to do this online, if you don't know how to do it.
2

In a bowl add the plain flour, garlic powder, 1/2 tsp salt and 2 tsp ground black pepper. Mix well.
3

Place the butterflied chicken breasts into the flour mixture one by one. Making sure to cover each breast completely in the flour.
4

Put some oil in your large frying pan and heat on a medium temperature. Add the chicken breasts and fry until completely white in the middle and golden brown on the outside. I find this takes about 5-6 minutes on each side. Then remove the breasts from the pan and set aside.
5

In the same frying pan, add a bit more oil. Then fry the onion and garlic paste until the onion starts to soften.
6

Then add the butter to the pan. Once the butter has completely melted then add the stock, stirring all the time so the butter doesn't cause the stock to split. Then add some more ground black pepper to taste, I usually add about 2 tsp.
7

Then add the coriander to the pan and simmer for a couple of minutes. At this point you can also add a generous squeeze of lemon juice if you wish to.
8

Then put the chicken breasts back into the pan. Cover them in the sauce. And simmer for another 5-7 minutes. Then serve. I usually serve them with mashed potatoes and green vegetables, but they're very versatile.