Chicken Escalopes with Garlic and Thyme
Chicken Escalopes with Garlic and Thyme



  • 4 x 150g chicken breasts, skin and bone removed
  • 2 garlic cloves, crushed
  • 6 thyme sprigs, leaves picked
  • Handful of chopped parsley
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • Mashed potato and steamed greens, to serve
  • 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

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