Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 2 [allowing for 1 breast per person]
Preparation time 20 minutes
Cooking time 5 minutes

INGREDIENTS:

  • 2 chicken breasts skinned,
  • 2 tablespoons olive oil,
  • 1 shallot, left whole
  • 4 garlic cloves, left whole,
  • 1 teaspoon paprika,
  • juice of 1 lemon,
  • 2 tablespoons chopped fresh parsley,
  • salt and freshly ground black pepper,
  • lemon wedges to serve,
  • flat leaf parsley to garnish.

Sandwich the chicken breast fillets between 2 sheets of clingfilm or greaseproof paper. Beat with a rolling pin or steak hammer until the fillets are about 5mm [1/4 “] thick, then cut into strips about 1cm [1/2”] wide.

Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over a high heat for about 3 minutes until lightly browned and cooked through. Remove from the heat. Discard the shallot and garlic. Add the lemon juice and parsley with salt and pepper to taste. Serve hot with lemon wedges and garnish with flat leaf parsley.