Ingredients
• Boneless chicken breasts 4 x 175g (6oz), skinned
• Paprika 2 tsp
• Butter 25g (1oz)
• Olive oil 1 tbsp
• Spring onions 2, trimmed and thinly sliced (reserve some sliced leaves for garnish)
• Green peppercorns in brine 1 tsp, drained, crushed
• Soured cream 150ml tub
Detail
Serves - 4
Preperation time - 10 mins
Cooking time - 40 mins
Calories/portion - 343 Kcal
Fat/portion - 17.6g
of which saturates - 9g
Method
1. Make three diagonal cuts across each breast. Season well and sprinkle over paprika.
2. Heat the butter and oil until sizzling hot. Add chicken, cut sides down, and cook for 1–2 minutes on each side to lightly brown.
3. Reduce heat, cover pan with a tight-fitting lid and cook for 10–15 minutes until flesh is no longer pink in the centre, turning over halfway. Transfer onto individual plates, cover and keep warm.
4. Stir onions, peppercorns and soured cream into juices remaining in the pan and cook for 1–2 minutes, scraping residue from bottom of pan – but do not allow to come to the boil.
5. Cut chicken into slices, pour over sauce and sprinkle with reserved spring onion leaves. Serve on a bed of tagliatelle.