Chicken le Grange

Chicken le Grange


1 person made this

Superb chicken thigh fillets in a piquant sauce - all in 15 minutes.

Serves: 4 

  • 4-6 chicken thigh fillets
  • 2 cups breadcrumbs
  • big bunch of fresh parsley - chopped finely
  • 2 egg whites - beaten lightly
  • 1 tablespoon capers
  • 1/2 cup mustard (with seeds preferably)
  • olive oil for cooking
  • 3 tablespoons butter

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Bash the chicken a bit to make it evenly thick.
  2. Finely chop parsely and add to breadcrumbs.
  3. Heat the pan to low /medium - add oil.
  4. Working quickly, dip chicken pieces in egg white then breadcrumbs. Try to "push" crumbs and parsely on to chicken pieces - place into hot pan - add the remainder as quickly as possible.
  5. Control heat - cook for no more than 3-4 minutes each side.
  6. Remove cooked chicken to a hot plate.
  7. Crush capers and seeded mustard in mortar - make a sorta paste.
  8. Pour paste into hot pan with about 3 tbls butter and scrape / stir quickly for no more than a minute.
  9. Plate the chicken - add the caper/mustard/ butter sauce over the chicken.
  10. Best, quickest and most piquant chicken you have ever tasted!!

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