Butterflied chicken breasts with lemon yoghurt sauce

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 8
Servings 4
Time 15 min

Ingredients

  • 8
    small chicken breast fillets
  • 50
    ml
    lemon juice
  • 5
    ml
    paprika
  • 100
    ml
    chicken stock
  • 250
    ml
    natural yoghurt
  • 10
    ml
    cornflour
  • 20
    ml
    freshly chopped parsley
  • 20
    ml
    oil
 

Method

6 min
 
Using a sharp knife, slice down the middle of each chicken breast, but don't cut right through. Open chicken breast so that it forms a thin, flat piece. Sprinkle breasts with half the lemon juice and paprika and season to taste. Mix together stock, yoghurt, cornflour, remaining lemon juice and fresh parsley (or 5 ml dried). Heat oil in a large frying pan. Fry breasts over medium to high heat for 2 minutes on each side. Remove from the pan and set aside. Pour yoghurt sauce into the frying pan and heat, stirring, for 2 minutes. Season to taste, pour over chicken breasts and serve immediately. Serves 4.
 

Read more on: poultry  |  shallow-fry
 

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