Parpy Chicken

Parpy Chicken
Best recipe review Why parpy? 4.5/5 Oh, I think I can guess! Really? 😇 The Judge

Servings:	Serves 2
Calories per serving:	173
Ready in:	1 hour 30 minutes
Prep. time:	1 hour 10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	23rd October 2012

An extremely simple and very flavoursome way of cooking chicken breasts.

Ready to marinate

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 skinless & boneless chicken breasts
• Juice of one lemon (see method)
• A good 3 tablespoons of extra virgin olive oil
• 1 clove garlic crushed
• Salt & pepper

Method

{{RecipeMethod Prepare chicken | Slash chicken breasts across about 5 times. Make the cuts fairly deep because you want the marinade to really penetrate. | Place in a shallow bowl Marinade | First microwave the whole lemon for about 15 seconds. This will enable you to extract the maximum amount of juice | Cut the lemon in half and squeeze the juice out into a small mixing bowl removing any pips | Add the oil and the Crushed garlic and season generously | Mix well and pour over the chicken breasts | Cover with clingfilm and place in the fridge | Pour yourself a glass of wine and relax for half an hour | After half an hour turn the chicken over in the marinade, re-cover and put back in the fridge. | Time for another glass of wine | Turn chicken over after half an hour (the chicken needs at least 1 hour of marinating) | Heat a smallish frying pan over a medium heat and when hot put the chicken in the pan cut-side-up together with half of the marinade | Cook for 10 minutes basting regularly with the marinade | Check the underside of the chicken after about 10 minutes. If nicely brown, turn it over and put in the rest of the marinade. | Give this side 10 minutes, again basting regularly. | The lemon juice will evaporate leaving a nice brown sticky residue on the meat. The oil will separate. | Give the meat a little cut in the middle and check that it's not pink. | Time for more wine }}

Serving suggestions

Serve immediately with croquette potatoes and peas with the juices and oil from the pan poured over

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