Enough for 2
chicken thigh fillets
g (3.5oz) pine nuts
tablespoons lemon juice
large handfuls baby kale or other salad leaves to serve
1. Preheat a large frying pan or skillet on a high heat. 2. Trim fat from chicken and bash with the palm of your hand so that the thigh fillets are an even thickness across. Rub with a little oil. Season. 3. Pop chicken into the pan and cook for 3-4 minutes on the first side. 4. Meanwhile, whizz pine nuts, garlic, lemon juice, 2 tablespoons water and 2 tablespoons extra virgin olive oil until you have a smoothish sauce. Taste and season. 5. Turn chicken when well browned and cook on the second side for another 3-4 minutes or until cooked through and no longer pink. 6. Divide sauce between 2 plates. Top with chicken and serve leaves on the side. VARIATIONS different meat - chicken breasts, 1 per person will work (bash them until flattened and about 1/2in thick before cooking). Also good with fish fillets (adjust cooking time and no need to bash) or pork chops. Lamb fillet or back straps will also be great. vegetarian - replace chicken with sliced halloumi - just cook until golden on both sides. OR try serving the sauce and salad with a couple of fried eggs each. vegan - replace chicken with eggplant 'steaks'. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side. You might like to increase the sauce recipe to make it more substantial too. budget - replace pine nuts with cheaper nuts like cashews or almonds. Also consider using 1/2 nuts and 1/2 soft breadcrumbs. nut-free - serve chicken and salad with a yoghurt sauce (natural yoghurt seasoned with salt & pepper) or just use a good quality mayonnaise or aioli.