Chicken Escalopes with Garlic and Thyme

Place the chicken breasts between 2 sheets of film and bash until 1cm thick. Add to a shallow dish. Mix the garlic and thyme in a bowl with most of the parsley, all the olive oil and lemon juice, and some seasoning. Spoon this mixture over the flattened breasts and rub in with your hands. Leave to marinate for 30 mins in the fridge.
Heat a griddle pan and cook the escalopes with the marinating juices for 4 mins on each side or until cooked through and golden. Serve with the pan juices, the remaining parsley, and some mashed potatoes and steamed greens.

10 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box