Recipe: Bill Granger's chicken paillard with spring onions and prosciutto
Another recipe from Bill Granger's book, Easy. It is, as described, a very simple warm chicken salad dish to put together. Tastes good too. Could be served on it's own, or with a green salad or potatoes.
4 chicken breast fillets, sliced thinly
1 tbsp olive oil
1 lemon, sliced
1 tbsp butter
4 thin slices of prosciutto, roughly torn
4 spring onions, finely sliced
310 ml chicken stock
2 tbsp creme fraiche
1. Slice chicken breasts until nicely thin. Place on a plate and drizzle with oil and add salt and pepper.
2. Heat a frying pan on high heat and add chicken breasts and lemon slices. Sear for 2 mins on one side and then 30 seconds on the other. Remove from the pan and cover lemon and chicken in a pyrex bowl to keep warm.
3. Reduce heat of the pan to medium and add butter to melt. Fry prosciutto for 1 min or until lightly browned. Add the onions and cook for 30 seconds. Then pour in chicken stock and let bubble for a few minutes until thickened slightly.
4. Remove from the heat, stir in creme fraiche and season well. Divide the chicken onto plates and pour over sauce.