Name: Chicken escalopes with olive butter recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves: 4
Ingredients: 4 chicken breasts, skinned; 2 tbsp olive oil; 1 tbsp fresh chopped tarragon leaves; Finely grated zest of 1 lemon, plus 2 tbsp juice; Salt and freshly ground black pepper

Nutrition Per Portion

RDA

Calories

247 Kcal

12%

Fat

20 g

29%

Saturated Fat

9 g

45%

By GoodtoKnow

published 2 July 2019

Enjoy these griddled chicken escalopes marinated in lemon and tarragon. Served with a rich olive butter, potatoes and fine green beans

Ingredients

4 chicken breasts, skinned
2 tbsp olive oil
1 tbsp fresh chopped tarragon leaves
Finely grated zest of 1 lemon, plus 2 tbsp juice
Salt and freshly ground black pepper

For the olive butter:

60g (2oz) butter
1 tbsp chopped fresh tarragon leaves
6 small green olives, stoned and finely diced
New potatoes, sliced, and green beans, to serve

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Method

Remove any sinews and the fillets from the chicken. Put each piece of meat between 2 sheets of cling film. Use a rolling pin to beat the meat into thin escalopes.
Mix the oil, tarragon, lemon zest and juice in a large, shallow bowl. Add some black pepper and the chicken, coating pieces well in the marinade. Leave for 30 mins.
To make the olive butter: Soften the butter, then add the tarragon and olives. Spoon on to greaseproof paper and make into a rough sausage shape about 5cm (2in) long. Roll up and chill.
To serve: Heat a grill pan on medium-high. Add 2 of the escalopes and grill for 2-3 mins on each side, pressing the meat down to enhance the griddle marking. Set aside, in a warm oven. Cook the other 2 escalopes. Cut each escalope into 3 and serve on potatoes with green beans. Place slices of olive butter on top to melt.

Top Tip for making Chicken escalopes with olive butter

If you don't have a griddle pan, use a solid-based frying pan — you just won't get the striped effect on the flesh

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