Recipe:  Bill Granger's chicken paillard with spring onions and prosciutto

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.

Ingredients

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

Method

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.

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