PREP: 15 MINS

COOK: 15 MINS

SERVES: 4

Ingredients

• 500g skinless, boneless chicken thigh fillets
• 4 tbsp plain flour
• 2 eggs, beaten
• 140g dried breadcrumbs
• 75g butter
• 4 fat garlic cloves, finely chopped
• 200g crème fraîche
• ½ small bunch curly parsley, finely chopped
• mixed leaf (optional), to serve
• skinny fries (optional), to serve

Method

1. Heat oven to 220C/200C fan/gas 7.

2. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick.

3. Cut the chicken into bite-sized pieces.

4. Put the flour, eggs and breadcrumbs on 3 separate plates.

5. Season the flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of breadcrumbs.

6. Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.

7. Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3-4 mins until it is softened.

8. Turn down the heat, whisk in the crème fraîche and most of the parsley and season to taste.

9. Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.