Healthy chicken recipe

After the pan fried chicken in creamy mushroom sauce I thought I had better add a healthy and light alternative for the more health conscious readers so here you go.

This recipe is really simple and the most important part is not to overcook the chicken. The butterflied chicken breasts cook very quickly and you don’t have a sauce, so it is very important that they are succulent. (4 people)

What you need

4 – 6 boneless skinless chicken breasts butterflied (see instructions at the mushroom version)
2 tablespoons oil
2 tablespoons butter
1/2 cup flour
Salt and pepper

Topping

1 red pepper finely diced
1 tablespoon Green peppercorns in brine
2 large cloces garlic finely sliced
2 tablespoons olive oil
Salt and pepper
Fresh parsley

The process

Mix all of the topping ingredients together, give a light stir and set aside.

Flatten out your chicken breasts(see the mushroom recipe) or simply slice them into miniature steaks about 2cm thick.

Season the flour with salt and pepper and flop the pieces in the flour for to get a little flour on the outside. (don’t put them in milk or egg, you want a very light covering of flour)

Heat the oil over a medium heat, add the butter and then cook the chicken slices until lightly golden on both sides.

Cover each piece with a little of the topping and serve with a salad.

There are a whole lot of easy chicken recipes in the cookbook, give them a try.