Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Thin chicken escalopes cooked fast in foaming garlic-parsley butter with golden courgettes.
Equipment: Frying pan; rolling pin
Measures and names
Ingredients
- 2 chicken breasts, butterflied and flattened to 1cm
- 1 tbsp olive oil
- 40 g butter
- 2 garlic cloves, finely chopped
- 10 g fresh parsley, chopped
- 2 courgettes (zucchini), thickly sliced
- 0.5 lemon
- salt and black pepper
Method
- Season the flattened chicken. Fry the courgette slices in the oil over a high heat until golden on both sides. Keep warm.
- Cook the chicken in the same pan for 2-3 minutes each side until golden and cooked through.
- Add the butter, garlic and parsley and spoon the foaming butter over the chicken for a minute.
- Serve the chicken and courgettes with the garlic butter and a squeeze of lemon.
Swaps and tips
Flattening the chicken means it cooks in minutes and stays juicy. Green beans or asparagus work instead of courgettes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 46 g | 5 g | 2 g | 29 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
