Method Season the chicken breasts. Heat a little oil in a frying pan over a medium heat and pan-fry the chicken breasts for 4 ...

Place the chicken fillets between 2 sheets of baking paper and flatten until very thin using a meat mallet or a rolling pin. Oil and season. Sear in a very hot pan until brown but still moist. Serve ...

5. Pan fry the chicken fillets in 2 T olive oil until golden brown. Sprinkle with paprika and add to the cream sauce while it simmers. 6. Split open the baked potatoes, top with the creamy chicken and ...

You can freeze chicken breasts, well wrapped to keep out ... Alternatively cut into strips or cubes and stir-fry, or drop into a simmering broth and poach for a few minutes. When roasting, it's ...

Chicken is a favourite filling for pie and it would normally be baked. This version is fried. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms ...

Meanwhile, heat a large frying pan over medium heat. Add 25g butter to the pan and as the butter sizzles, add the fish fillets. Cook fish turning once until just cooked through — 2 minutes each ...

This tangy pan fried chicken with lemon and tahini is just the thing if you need to shake up your weeknight chicken dinner ...

Heat a large frying over medium heat, add the remaining 1 Tbsp vegetable oil and place in the fish fillets. Pan-fry for 3-4 minutes, turning once. Cooking time will depend on thickness of fish ...

The mushroom sauce will gently envelop the contrasting light-tasting chicken breast and the pungent pepper ... Pour olive oil in frying pan and place over lower medium heat.