Pan Fry The Perfect Chicken

To pan fry the perfect chicken, all you need is a good frying pan, a couple of fresh chicken breasts (preferably free-range) and a few other ingredients. Pan frying the chicken breasts and bringing a delicious midweek meal to the table takes hardly any time. This recipe couldn’t be simpler and includes just a few ingredients, but you can chop and change it as much as you like, depending on the ingredients you have to hand. With a good quality frying pan - and a little patience - you’ll be cooking like a pro!

Pan fried chicken in a creamy leek and tarragon sauce
(Serves 2)

Ingredients:
2 boned chicken breasts (skin on, if preferred)
3 tbsp butter
1 medium size leek finely sliced
Small bunch fresh tarragon finely chopped
250ml double cream
Salt and pepper to taste

If the chicken breasts are thick it’s best to butterfly them, as they will cook quicker and more evenly. Place breasts smooth side down on a cutting board and trim off the small inner fillet (save for later or freeze) and any connective tissue. With a sharp knife perpendicular to the board, cut the breast in half width wise, but not all the way. Now turn over and flatten out – there’s your butterfly!

Get your frying pan medium hot. Season the breasts lightly with salt and pepper. Add the butter to the frying pan and when the foam subsides, add the chicken breasts. This is where a little patience is required as you need to resist the temptation to move the chicken around. Leave it be and you’ll get a nice crust forming. After 3-5 minutes, depending on thickness, flip the butterfly chicken breast and cook on the other side for the same time. When finished, remove from the frying pan and set aside on a warm plate.

Add another knob of butter and toss in the finely sliced leek and cook until just soft and tender, then add most of the chopped tarragon and the cream. Increase the heat and reduce the sauce slightly, before returning the chicken to the frying pan for another minute. Serve the chicken and leeks with mashed potatoes, spooning over the sauce and adding fresh tarragon to garnish.

Cooking the chicken with skin on will take longer but you can get a deliciously crisp skin if you allow the frying pan to do its magic and don’t move the breast around. Instead of a creamy sauce, you can add finely chopped fresh tomato or a glass of white wine to leeks, onion or shallots. Fresh parsley can be used instead of fresh tarragon.