Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat oven to 220C/200C fan/gas Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces.
Step 2
Put the flour, eggs and breadcrumbs on 3 separate plates. Season the flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of breadcrumbs.
Step 3
Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.
Step 4
Meanwhile, in a small pan, melt the butter, then stir in the garlic and cook for 3-4 mins until it is softened. Turn down the heat, whisk in the crème fraîche and most of the parsley and season to taste. Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.
Your folders
dontgobaconmyheart.co.uk
5.0
(3)
25 minutes
Your folders
delicious.com.au
5.0
(2)
Your folders
taste.com.au
15 minutes
Your folders
eatingvibrantly.com
5.0
(1)
15 minutes
Your folders
recipereader.com
5.0
(1)
20 minutes
Your folders
natashaskitchen.com
5.0
(124)
15 minutes
Your folders
natashaskitchen.com
Your folders
mammaemma.it
Your folders
pickledplum.com
4.9
(21)
10 minutes
Your folders
buildyourbite.com
4.6
(90)
15 minutes
Your folders
foodnetwork.com
4.7
(42)
20 minutes
Your folders
bakeitwithlove.com
4.9
(15)
10 minutes
Your folders
foodfaithfitness.com
5.0
(5)
10 minutes
Your folders
allrecipes.com
4.4
(298)
15 minutes
Your folders
taste.com.au
4.5
(2)
15 minutes
Your folders
woolworths.com.au
15 minutes
Your folders
the-girl-who-ate-everything.com
4.5
(11)
15 minutes
Your folders
thewoodandspoon.com
15 minutes
Your folders
taste.com.au
4.8
(16)
20 minutes