Chicken escalope with garlic and parsley sauce
prep: 10 minutes
cook: 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
176
Carbs
4.8g
fiber
2g
Protein
28.4g
Fat
4.4g
Saturates
0.5g
Sugars
3.9g
Salt
0.2g
Fruit/Veg Portion
-
Ingredients
all 8 types- 1 large skinless boneless chicken breast (approx. 220g)
- 2 tsp rapeseed oil
- 4 cloves garlic, crushed
- 1 spring onion, finely chopped
- 25g fresh parsley, finely chopped
- good pinch pepper
- juice half lemon
- 1 tbsp 0% fat Greek yogurt
Directions
5 steps in totalStep 1
Place the chicken breast between pieces of cling film and bash with a mallet/rolling pin to make a flat escalope, approx. 4-5mm thick. Then divide into 2 equal portions.
Step 2
Brush the chicken breast pieces with 1 tsp of the oil. Place on a hot frying or griddle pan and cook on each side for 2-3 minutes.
Step 3
Meanwhile, in a small pan heat the remaining tsp oil and add the garlic and spring onions and cook for 2 minutes until the onions are soft. Then add the parsley and stir for 1 minute.
Step 4
Add the pepper, lemon juice and 1 tbsp water. Stir in the yogurt.
Step 5
Put the chicken on a plate and serve with the sauce.
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