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Chicken paillards with fennel, honey and lemon


Serves: 4
timePrep time: 15 mins
timeTotal time:
Chicken paillards with fennel, honey and lemon
Recipe photograph by Kris Kirkham

Chicken paillards with fennel, honey and lemon


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
610Kcal
Fat
35gr
Saturates
5gr
Carbs
27gr
Sugars
20gr
Fibre
7gr
Protein
41gr
Salt
1.5gr

Sophie Michell

Sophie Michell

Sophie Michell of TV's Cook Yourself Thin is Britain's youngest female Executive Chef at Belgraves Hotel. Sophie's passion for gastronomy has always centred on a wide array cuisines, quality ingredients and nutrition.
See more of Sophie Michell’s recipes
Sophie Michell

Sophie Michell

Sophie Michell of TV's Cook Yourself Thin is Britain's youngest female Executive Chef at Belgraves Hotel. Sophie's passion for gastronomy has always centred on a wide array cuisines, quality ingredients and nutrition.
See more of Sophie Michell’s recipes

Ingredients

  • 4 skinless chicken breast fillets
  • 1 medium butternut squash
  • 1 fennel bulb
  • 2 tbsp olive oil
  • 1 x 200g pack Tenderstem broccoli
  • 1 lemon, quartered
For the marinade
  • 2 tbsp white wine
  • 3 tbsp clear honey
  • grated zest and juice of 1 lemon
  • 150ml extra-virgin olive oil
  • 4 garlic cloves, roughly chopped
  • 1 tsp fennel seeds
  • 1 tsp crushed dried chilli flakes
  • 1 tsp dried oregano
  • 1 tsp sea salt

Step by step

Get ahead
The chicken can be marinated overnight, if you have time.
  1. Firstly prep the chicken. Cut a horizontal incision in the thickest part of each breast, and open up to a 'butterfly' shape. Place each breast between two sheets of clingfilm and beat until flat with a rolling pin or meat tenderiser to make the paillards, or escalopes.
  2. Mix the marinade ingredients together and divide in 2. Place the chicken paillards into a bowl with one half; cover and put in the fridge. Pour the other half of the marinade into a small saucepan for a warm dressing.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. Peel and deseed the squash, cut the squash and fennel into wedges, put on a baking tray, drizzle with the oil and season. Pop in the oven for 30-40 minutes until roasted.
  4. While the vegetables are roasting, put a pan of water on to boil, and put a large griddle pan on to heat up. When the squash and fennel have about 10 minutes left, lift the chicken paillards out of their marinade and pop on the griddle pan, with the lemon wedges. Discard the remaining marinade.
  5. Cook the chicken for about 3-5 minutes on each side, depending on thickness. You want it charred on the outside, but be mindful that the honey will cause it to colour quickly. Remove the lemon wedges when charred.
  6. Meanwhile, bring the dressing in the pan to the boil. Add the broccoli to the boiling water and cook for about 4 minutes. When everything is ready, plate up the squash and fennel, add the sliced chicken, drained broccoli, and drizzle with the warm marinade. Serve with a wedge of charred lemon.
Chef quote
The honey, fennel, lemon and oregano marinade has the right balance of flavours – it's a touch sweet, with a tiny chilli kick and aromatic lemon.

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