Chicken breasts are perfect for a busy family without much time to make dinner, but cooking a chicken breast evenly is another matter. Never fear, Colin has an easy way to get around his problem, so your chicken will always be evenly cooked. A chicken alone would be a bit boring, so Colin also has an easy sauce based on the chicken’s caramelisation.
Ingredients
Method
Heat oil in a large frying pan on high heat. Cook chicken 1–2 minutes on each side until golden. Transfer chicken to a plate. Drain any excess oil.
In the same pan, reduce heat to medium, add wine and cook 1–2 minutes, until reduced by half. Add butter and garlic. Cook 1–2 minutes.
Add tomatoes, herbs, chillies, zest, mustard and water. Simmer, covered, for 4 minutes, or until the tomatoes have softened.
Top with chicken and scatter with parmesan. Cook for 3–5 minutes, until chicken is cooked through. Remove from heat. Squeeze over juice. Season.
Serve chicken with pearl couscous or risoni and lemon cheeks.
Cook’s tip
To butterfly the chicken, use a sharp knife to slice through the long side of the breast, almost to the end (but not all the way through). Open out the breast and press to flatten.
