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 Weekday Menu Recipe


Minty Chicken    HT  MC  30mins

Serves 4    Hot Poultry Herbs   Main Course   Gluten Wheat Free Eggless

2 large Boneless Chicken Breasts, skinned
1 Garlic Clove, crushed
Salt and Black Pepper
75g/3oz Butter
1-2 tbsp Olive Oil
4 tbsp fresh Lemon Juice
4 tbsp Chicken Stock or Water
1 heaped tbsp Freshly Chopped Mint


1. Cut the chicken into bite-sized strips then place in a mixing bowl together with the garlic, salt and pepper and mix well.

2. Heat the butter and oil in a large frying pan until very hot then add the chicken pieces and sauté for 5 minutes, turning one or twice, until browned on all sides.

3. Add the lemon juice, stock and mint, reduce the heat, cover and cook for a further 5-10 minutes or until the chicken is just cooked through.


Serving Suggestions :


 Sautéed Courgettes,   New Potatoes,


Chocolate Ricotta Figs



More Chicken Recipes  |  General Poultry Preparation & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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