Pan-fried chicken with apples & rosemary

Name: Pan-fried chicken with apples & rosemary
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400 g pack Essential Chicken Mini Breast Fillets, larger fillets halved lengthways; 2 tbsp plain flour; ½ tsp salt; 2 tbsp olive oil; 60 g unsalted butter; 20 g pack rosemary, leaves finely chopped; 1 unwaxed lemon, 1 long strip pared zest, 2 tbsp juice; 3 British apples, cut into 11⁄2-2cm wedges; 150 ml dry white wine; 2 clove/s garlic, thinly sliced; 15 g pack oregano, leaves chopped; 40 g pitted green olives (or capers), halved; 100 ml chicken stock (or water)

This is a simple, one-pan dish by Tara Wigley, but it still feels rather special. Serve it with buttery mash or polenta to mop up all the juices.

3.5 out of 5 stars(2) Rate this recipe

High protein

Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

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Ingredients

400g pack Essential Chicken Mini Breast Fillets, larger fillets halved lengthways
2 tbsp plain flour
½ tsp salt
2 tbsp olive oil
60g unsalted butter
¼ x 20g pack rosemary, leaves finely chopped
1 unwaxed lemon, 1 long strip pared zest, 2 tbsp juice
3 British apples, cut into 11⁄2-2cm wedges
150ml dry white wine
2 clove/s garlic, thinly sliced
⅓ x 15g pack oregano, leaves chopped
40g pitted green olives (or capers), halved
100ml chicken stock (or water)

Method

Put the chicken in a large bowl with the flour, salt and plenty of freshly ground black pepper. Toss to combine and set aside. Put the oil and 30g butter in a large sauté pan (about 28cm diameter) and set over a medium-high heat. Once hot, add the rosemary, lemon zest and apple wedges, laying them flat on their sides. Cook for about 8 minutes, turning halfway, until golden on both sides. Use a slotted spoon to transfer the apples to a plate lined with kitchen paper; set aside.
Keeping the pan on the heat, add the chicken and cook for 5-6 minutes, turning halfway through, until golden on both sides. Transfer to a plate and set aside.
Add the wine, garlic, oregano and olives (or capers) to the pan. Bring to a simmer, then cook on a high heat for about 2 minutes to thicken the sauce slightly. Add the lemon juice, stock (or water) and remaining 30g butter. Stir to combine and heat for a minute, then return the chicken and apples to the pan. Season, stir, bring to a simmer and gently bubble away for about 3 minutes until the chicken is cooked through, no pink meat remains and the juices run clear. Serve at once with some buttery mash or polenta, or a crisp green salad, if liked.