Crisp-skinned chicken breast with salsa verde

Name: Crisp-skinned chicken breast with salsa verde
Cook time: 20 min
Total time: 20 min
Yield: Serves 1

Got an evening to yourself? Cook this crisp-skinned chicken dinner for one, served with a homemade salsa verde. All it takes is 20 minutes!

Ingredients

1 small free-range or organic chicken breast, skin on
1 fresh rosemary sprig or 2-3 fresh thyme sprigs, leaves chopped
Grated zest and juice 1 lemon
10g unsalted butter
1½ tbsp olive oil
1 banana shallot, finely chopped
1 fat garlic clove, crushed
Large handful chopped soft fresh herbs (use parsley, basil, mint or a mixture of some or all)
1 tbsp capers, drained and roughly chopped
Good splash dry white wine
Cooked new potatoes and salad to serve

1 small free-range or organic chicken breast, skin on
1 fresh rosemary sprig or 2-3 fresh thyme sprigs, leaves chopped
Grated zest and juice 1 lemon
10g unsalted butter
1½ tbsp olive oil
1 banana shallot, finely chopped
1 fat garlic clove, crushed
Large handful chopped soft fresh herbs (use parsley, basil, mint or a mixture of some or all)
1 tbsp capers, drained and roughly chopped
Good splash dry white wine
Cooked new potatoes and salad to serve

Lay cling film over a chopping board, put the chicken breast on top, then cover the chicken with another sheet of cling film. Using a rolling pin, bash the chicken all over to flatten it to an even thickness (this ensures the meat will cook evenly in the pan). Season with salt and pepper, the rosemary/thyme and half the lemon zest.
Heat half the butter and ½ tbsp oil in a small non-stick frying pan, then cook
the chicken for 10-12 minutes, turning, until golden, adding the remaining butter to the pan as you turn. Continue to cook until the chicken is cooked through.
Meanwhile, for the salsa verde, mix the remaining oil and lemon zest, ½ tbsp lemon juice, the shallot, garlic, soft herbs and capers in a small bowl. Taste and season.
Once the chicken is cooked, transfer to a warm serving plate to rest. Add a good splash of white wine to the frying pan and stir over the heat to release any tasty bits stuck to the bottom. Halve or slice the chicken, then toss in the warm pan juices. Serve drizzled with the salsa verde, with new potatoes and salad.

Lay cling film over a chopping board, put the chicken breast on top, then cover the chicken with another sheet of cling film. Using a rolling pin, bash the chicken all over to flatten it to an even thickness (this ensures the meat will cook evenly in the pan). Season with salt and pepper, the rosemary/thyme and half the lemon zest.
Heat half the butter and ½ tbsp oil in a small non-stick frying pan, then cook
the chicken for 10-12 minutes, turning, until golden, adding the remaining butter to the pan as you turn. Continue to cook until the chicken is cooked through.
Meanwhile, for the salsa verde, mix the remaining oil and lemon zest, ½ tbsp lemon juice, the shallot, garlic, soft herbs and capers in a small bowl. Taste and season.
Once the chicken is cooked, transfer to a warm serving plate to rest. Add a good splash of white wine to the frying pan and stir over the heat to release any tasty bits stuck to the bottom. Halve or slice the chicken, then toss in the warm pan juices. Serve drizzled with the salsa verde, with new potatoes and salad.