Crispy Chicken Breast with Salsa Verde

Charmaine Lu -
  • 1 skin-on chicken breast
  • 1 rosemary sprig, leaves chopped
  • 1 lemon, zest and juice
  • 10g butter
  • 1.5 tbsp olive oil
  • 1 shallot, chopped
  • 1 crushed garlic clove
  • Handful of parsley, basil and mint
  • 1 tbsp chopped capers
  • Splash of white wine
  • Cooked new potatoes to serve
  • Give the breast a good bash to flatten, then season well with salt, pepper, rosemary and half the lemon zest. Heat half the butter and ½ tbsp of oil in a pan, then fry the chicken for 10 mins, turning regularly and adding the rest of the butter as it cooks.
  • Meanwhile, make the salsa by mixing the remaining oil, lemon zest, ½ tbsp lemon juice, the garlic, shallot, herbs and capers in a small bowl. Season to taste. Once the meat is cooked through, transfer to a plate to rest. Add a splash of white wine to the frying pan to deglaze, then slice the chicken and toss in the pan juices. Serve drizzled with salsa verde and some new potatoes.
20 mins
1 serving