Ingredients
1 cup fine breadcrumbs
3 tbsp grapeseed or vegetable oil
5 free-range chicken breasts
about 800g, trimmed of excess fat, sliced diagonally
1 tbsp white vinegar
1 tbsp plain flour
1 cup chicken stock
200g lemon curd
1 tbsp fresh lemon juice
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 bowl
- 1 large frying pan
- 1 whisk
Instructions
- Place the breadcrumbs in a bowl, and roll all the chicken pieces in the crumbs setting aside on a plate.
- Bring a large frying pan to medium heat, and add 2 tablespoons oil. Fry the chicken in batches until golden and cooked through, replenishing the oil when it is needed. Place cooked pieces back onto the plate.
- Deglaze the pan with the vinegar, scraping up all the cooked chicken bits, and allowing the vinegar to cook off.
- Add the flour and stir through to make a paste. Whisk in the stock, curd and juice until smooth. Allow to simmer for 5 minutes until thickened.
- Add the chicken pieces back to the pan and stir together.
- Serve immediately with rice, or inside a fresh roll with butter, lettuce and tomato.
Notes
Tip
When cooking the chicken, be careful not to overcrowd the pan as the pieces will begin to poach rather than fry.
Variation
The chicken-in-a-roll was my husband’s inspired idea. It sounds horrible but tastes fantastic. Well done, honey!
