Parpy Chicken

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

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Why parpy?

4.5/5

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Parpy Chicken

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

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

Prepare chicken

1. Slash chicken breasts across about 5 times. Make the cuts fairly deep because you want the marinade to really penetrate.
2. Place in a shallow bowl

Marinade

1. First microwave the whole lemon for about 15 seconds. This will enable you to extract the maximum amount of juice
2. Cut the lemon in half and squeeze the juice out into a small mixing bowl removing any pips
3. Add the oil and the Crushed garlic and season generously
4. Mix well and pour over the chicken breasts
5. Cover with clingfilm and place in the fridge
6. Pour yourself a glass of wine and relax for half an hour
7. After half an hour turn the chicken over in the marinade, re-cover and put back in the fridge.
8. Time for another glass of wine
9. Turn chicken over after half an hour (the chicken needs at least 1 hour of marinating)
10. 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
11. Cook for 10 minutes basting regularly with the marinade
12. Check the underside of the chicken after about 10 minutes. If nicely brown, turn it over and put in the rest of the marinade.
13. Give this side 10 minutes, again basting regularly.
14. The lemon juice will evaporate leaving a nice brown sticky residue on the meat. The oil will separate.
15. Give the meat a little cut in the middle and check that it's not pink.
16. 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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