Chicken escalopes with olive butter recipe

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Enjoy these griddled chicken escalopes marinated in lemon and tarragon. Served with a rich olive butter. For more Woman's Weekly recipes visit www.goodtoknow.co.uk

  • healthy
Serves4
SkillMedium
Preparation Time45 mins
Cooking Time10 mins
Total Time55 mins
Nutrition Per PortionRDA
Calories247 Kcal12%
Fat20 g29%
Saturated Fat9 g45%

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

WEIGHT CONVERTER

to

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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