Rosemary and Lemon Chicken Escalopes with Italian Couscous
These buttery and herby chicken breasts are great for a weeknight dinner – quick, easy and full of flavour. Perfect with our red pesto flavoured Italian Couscous.
Preheat the oven to 120c/100fan/gas 1
Using a sharp knife, carefully slice the chicken breasts horizontally into 3-4mm thick escalopes. Dust each side of the chicken slices in seasoned flour.
Heat the oil in a large frying pan over a high heat. Add the chicken slices and cook until one side is golden brown, then turn over and cook the other side. Transfer the chicken to a baking sheet and keep warm in the oven.
Add the rosemary, butter, lemon juice, honey and 100ml of water to the same frying pan. Stir to loosen any flavour from the bottom of the pan. Bring to the boil then simmer until you have a buttery sauce. Season to taste with salt and pepper.
Meanwhile, prepare the couscous according to the packet instructions and fluff with a fork.
Remove the chicken from the oven and add to the sauce along with any juices. Serve the chicken alongside or on top of the couscous and spoon over the sauce.
- 2 chicken breasts
- 50g plain flour, seasoned
- 2 tbsp olive oil
- 50g butter
- 1 sprig rosemary, leaves picked and finely chopped
- juice of 1 lemon
- 2 tsp honey
- salt and freshly ground black pepper
- 1 x pouch Ainsley Harriott Italian Couscous