As mentioned in my last post, I am currently in the process of familiarising myself with the new Reidbury Kitchen. I had unpacked all my kitchen stuff on the first day, but remembering where I’ve put everything is quite a different matter! But I have to say, it’s all starting to feel like more normal now and, as my boyfriend stated the other day, the newly located Reidbury Kitchen is knocking out a few classics! That comment came off the back of this recipe I tried from the latest Olive Magazine (subscribe here – it really is worth it)!. It’s another of those recipes that doesn’t sound that interesting, but it is somehow far greater than the sum of its parts. I find skinless chicken breasts can be quite bland and boring as far as meat goes, but the marinating time really improves the texture and flavour of the chicken. But I’d say it’s the sauce that really pulls this whole meal together – zingy, fresh and works really well with the panko-crusted chicken.
The recipe below doesn’t really talk about a carby serving suggestion, just the chicken with some baby gem lettuce and a dollop of mayo. Erm, no. That’s not how I roll. So I added some buttered new potatoes and I’m glad I did! Given how nice this dish was, and that it was pretty simple to make, I reckon this might be one that becomes part of my permanent repertoire.
KB rating 9/10. PR rating 8.5/10
Lemon Buttermilk Chicken with a Piccata Sauce (serves 2)
- 2 skinless chicken breast fillets
- 1 lemon, zested and juiced
- 1 sprig rosemary, leaves removed and finely chopped
- 150ml buttermilk
- 3 garlic cloves, 2 peeled and bruised and 1 finely chopped
- 80g panko breadcrumbs
- Sunflower oil
- 1 banana shallot, sliced
- 200ml chicken stock
- Small handful flat leaf parsley, roughly chopped
- 1 heaped tbsp capers
- 20g salted butter, chilled and cubed
- Baby gem lettuce, to serve
- Mayonnaise, to serve
- Lemon wedges, to serve
Put the chicken breasts between two pieces of baking parchment or cling film and, using a rolling pin, batter the crap out of them so they’re flattened to approx 1cm in thickness. Put in a ziplock bag and add the rosemary, buttermilk, 2 tbsp lemon juice and the bruised garlic cloves. Season well, make sure the chicken is coated in the buttermilk mixture and leave for at least 2 hours or overnight in the fridge.
Remove the chicken from the marinade and shake off any excess before coating in the breadcrumbs.
Heat 0.5cm oil in a frying pan over a medium-high heat and fry the chicken for 6-8 minutes until golden and cooked through, turning once. Remove and put on kitchen towel, sprinkle with a little salt and keep warm. Clean out the pan and then add another tablespoon of oil.
Add the shallot and chopped garlic to the pan and fry until golden. Add the stock and simmer until reduced by half. Stir through the remaining lemon juice with the zest, parsley and capers.
Finish the sauce by adding the butter and swirl in. Season and serve the chicken with the piccata sauce, gem lettuce leaves and a dollop of mayo. Oh, and the potatoes if you’re following my advice!