February 13, 2013 by dgarnett2013
Flattened Chicken with herbs and lemon: Kitchen Memories by Lucy Boyd
- 4 boned chicken breasts, skin on (chicken supremes) or 4 boned chicken thighs
- juice of 1 lemon
- a few sprigs of fresh thyme or rosemary, leaves picked from their stems, finely chopped (about 1 tab)
- 2 tabs olive oil
- a few sprigs fresh marjoram, leaves picked from their stems
- 100g sour cream
- a red chilli, deseeded and finely chopped
- Salt and pepper
Place each piece of chicken between 2 sheets of greaseproof paper and gently beat the meat until it has spread out to about 1cm thick. Put chicken on a plate and squeeze half the lemon juice over. Scatter the tablespoon of rosemary or thyme over the chicken, season with salt and pepper and leave to marinate for at least an hour.
Heat the grill or griddle pan until smoking hot. Season the chicken with salt, place on the hot griddle/grill and leave to cook undisturbed for 4 minutes or so, then turn and cook for another 4 – 5 mins until the flesh has cooked through.
Remove from the heat and place on a board and leave to rest for a few mins.
Slice the chicken at an angle into strips and serve with a spoonful of sour cream. Lightly scatter fresh chilli and fresh marjoram over the top and a squeeze of lemon juice.
Three in the bath.