Perfect pan-fried chicken breasts

Perfect pan-fried chicken breasts

Pan-fried chicken breasts in a speedy yet devastatingly delicious sauce are the perfect starting point for a million different meals. You might not have tried anchovies with chicken before, but here the addition of just one fillet seasons the meat beautifully. Serve with roast new potatoes and seasonal veg for a classic dish that clearly showcases the benefit of the bash-then-brine approach.

Perfect pan-fried chicken breasts

Next time: try our quick romesco chicken with sauteed potatoes.

  • Serves icon Serves 2
  • Time icon Hands-on time 20 min, plus 30 min brining

Pan-fried chicken breasts in a speedy yet devastatingly delicious sauce are the perfect starting point for a million different meals. You might not have tried anchovies with chicken before, but here the addition of just one fillet seasons the meat beautifully. Serve with roast new potatoes and seasonal veg for a classic dish that clearly showcases the benefit of the bash-then-brine approach.

Next time: try our quick romesco chicken with sauteed potatoes.

Nutrition: per serving

Calories
333kcals
Fat
15g (6.4g saturated)
Protein
48g
Carbohydrates
0g
Fibre
0g
Salt
1.2g

Ingredients

  • 2 free-range chicken breasts
  • 1 tbsp coarse sea salt
  • Drizzle olive oil
  • 20g unsalted butter
  • 1 anchovy fillet, drained (see Easy Swaps)
  • 1 tsp white wine vinegar
  • Small handful parsley or chives, chopped
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Method

  1. Put the chicken breasts inside a large food bag and use a rolling pin to bash the thicker parts of the breast until they’re an even thickness throughout. Don’t get carried away and make them too thin; you want the breasts to be around 1.5-1.7cm thick. Add the salt to the bag and massage it into every bit of the chicken. Leave at room temperature to dry-brine for 30 minutes (and no more).
  2. Remove the chicken from the bag and brush of the excess salt. Heat a large frying pan over a medium-high heat. Add the oil and, once simmering, add the chicken breasts. Cook for 5-6 minutes on each side; don’t be tempted to move them around while they cook as you want a strong caramelised sear. In the final minute, add the butter to the pan and use a teaspoon to baste the breasts with it once it’s foaming. Lift the chicken onto a board and leave rest for 5 minutes.
  3. While the chicken rests, add the anchovy to the butter in the pan, stirring until it breaks up and dissolves. Add the vinegar and swirl to cook for 1 minute. Slice the chicken against the grain and arrange on plates, adding any resting juices to the sauce along with the chopped herbs. Pour the sauce over the chicken.

Nutrition

Calories
333kcals
Fat
15g (6.4g saturated)
Protein
48g
Carbohydrates
0g
Fibre
0g
Salt
1.2g

delicious. tips

  1. Easy swaps Use ½ tsp chopped capers instead of the anchovy if you prefer.

Buy ingredients online

Recipe By

Emily Gussin

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