Enjoy these griddled chicken escalopes marinated in lemon and tarragon. Served with a rich olive butter, potatoes and fine green beans
Serves: 4
Prep time: 45 mins
Cooking time: 10 mins
Total time: 55 mins
Skill level: Bit of effort




    • 4 chicken breasts, skinned


    • 2 tbsp olive oil


    • 1 tbsp fresh chopped tarragon leaves


    • Finely grated zest of 1 lemon, plus 2 tbsp juice


    • Salt and freshly ground black pepper


For the olive butter:

    • 60g (2oz) butter


    • 1 tbsp chopped fresh tarragon leaves


    • 6 small green olives, stoned and finely diced


    • New potatoes, sliced, and green beans, to serve






    1. Remove any sinews and the fillets from the chicken. Put each piece of meat between 2 sheets of cling film. Use a rolling pin to beat the meat into thin escalopes.


    1. Mix the oil, tarragon, lemon zest and juice in a large, shallow bowl. Add some black pepper and the chicken, coating pieces well in the marinade. Leave for 30 mins.


    1. To make the olive butter: Soften the butter, then add the tarragon and olives. Spoon on to greaseproof paper and make into a rough sausage shape about 5cm (2in) long. Roll up and chill.


    1. To serve: Heat a grill pan on medium-high. Add 2 of the escalopes and grill for 2-3 mins on each side, pressing the meat down to enhance the griddle marking. Set aside, in a warm oven. Cook the other 2 escalopes. Cut each escalope into 3 and serve on potatoes with green beans. Place slices of olive butter on top to melt.



Nutritional information per portion



fat 20.0g saturates 9.0g calories 247(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.