Supper is sorted in moments with the delicious and easy recipe.
1 lemon
1/2 tsp. sea salt
1 lb. chicken tenders or fillets
3 1/2 tbs. all-purpose flour
2 tbs. olive oil
1 1/2 tbs. butter
2 garlic cloves, crushed
60ml vermouth, white wine or chicken stock
100ml hot chicken stock
60ml heavy cream
4 tbs. chopped fresh parsley
1 lb. steamed broccoli
Put half the lemon juice and salt in a dish and add the chicken. Leave for 15 minutes.
Tip the flour onto a plate and dredge the chicken in it. Heat the oil and half the butter in a non-stick skillet over a medium heat. Cook the chicken for 3 minutes per side, or until cooked through. Remove to a serving plate and cover with foil to keep warm.
Add the remaining butter to the skillet. When melted, stir in the garlic, the vermouth or wine, and the chicken stock. Bubble until reduced. Stir in the cream and most of the parsley.
Arrange the broccoli around the chicken on the plate and top the chicken with the sauce. Sprinkle with the remaining parsley to serve.
Serves 4
Cooking with Nigella 