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Chicken escalope with garlic and parsley sauce

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Jazz up plain chicken with this easy and delicious sauce that’s ready in minutes.
Serves
2
Prep
10 minutes
Cook
10 minutes
Each 153g serving contains (excludes serving suggestion)
KCal
164
Carbs
3.50g
Fibre
0.90g
Protein
28.00g
Fat
4.20g
Saturates
0.50g
Sugars
3.50g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 large skinless boneless chicken breast (approx. 220g)
2 tsp rapeseed oil
4 cloves garlic, crushed
1 spring onion, finely chopped
25g fresh parsley, finely chopped
good pinch pepper
juice half lemon
1 tbsp 0% fat Greek yogurt
Method
  1. Place the chicken breast between pieces of cling film and bash with a mallet/rolling pin to make a flat escalope, approx. 4-5mm thick. Then divide into 2 equal portions.
  2. Brush the chicken breast pieces with 1 tsp of the oil. Place on a hot frying or griddle pan and cook on each side for 2-3 minutes.
  3. Meanwhile, in a small pan heat the remaining tsp oil and add the garlic and leeks and cook for 2 minutes until the onions are soft. Then add the parsley and stir for 1 minute.
  4. Add the pepper, lemon juice and 1 tbsp water. Stir in the yogurt.
  5. Put the chicken on a plate and serve with the sauce.
Chefs tips
  • This works well with turkey, beef or pork escalopes. Or try the sauce with grilled fish.
  • The 'bashing' tenderises the meat and makes the fillet much faster to cook so is ideal for barbecues.
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