Chicken escalopes with olive butter recipe

Enjoy these griddled chicken escalopes marinated in lemon and tarragon. Served with a rich olive butter, potatoes and fine green beans

Ingredients

• 4 chicken breasts, skinned
• 2 tbsp olive oil
• 1 tbsp fresh chopped tarragon leaves
• Finely grated zest of 1 lemon, plus 2 tbsp juice
• Salt and freshly ground black pepper

For the olive butter:

• 60g (2oz) butter
• 1 tbsp chopped fresh tarragon leaves
• 6 small green olives, stoned and finely diced
• New potatoes, sliced, and green beans, to serve

Method

1. Remove any sinews and the fillets from the chicken. Put each piece of meat between 2 sheets of cling film. Use a rolling pin to beat the meat into thin escalopes.
2. Mix the oil, tarragon, lemon zest and juice in a large, shallow bowl. Add some black pepper and the chicken, coating pieces well in the marinade. Leave for 30 mins.
3. To make the olive butter: Soften the butter, then add the tarragon and olives. Spoon on to greaseproof paper and make into a rough sausage shape about 5cm (2in) long. Roll up and chill.
4. To serve: Heat a grill pan on medium-high. Add 2 of the escalopes and grill for 2-3 mins on each side, pressing the meat down to enhance the griddle marking. Set aside, in a warm oven. Cook the other 2 escalopes. Cut each escalope into 3 and serve on potatoes with green beans. Place slices of olive butter on top to melt.