Chicken fillets with oregano and almonds

Name: Chicken fillets with oregano and almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 small (175g each) chicken breast fillets (preferably corn-fed), each halved horizontally into two thin fillets; 1 garlic clove, crushed; 1 tbsp roughly chopped oregano leaves, plus extra 1 tbsp oregano leaves; 2 tbsp lemon-pressed olive oil*, plus extra to serve; 2 tbsp flaked almonds, roughly chopped; 200ml dry white wine; 2 bunches broccolini, halved lengthways through stems

4.5

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $7.97 /serving

Author : Kate Tait

budget friendly quick pan fry

Chicken fillets with oregano and almonds

Ingredients

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4 small (175 grams each) chicken breast fillets (preferably corn-fed), each halved horizontally into two thin fillets1 garlic clove, crushed1 tbsp roughly chopped oregano leaves, plus extra 1 tbsp oregano leaves2 tbsp lemon-pressed olive oil*, plus extra to serve2 tbsp flaked almonds, roughly chopped200 milliliters dry white wine2 bunches broccolini, halved lengthways through stems

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Instructions

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Step 1

Toss chicken with the garlic, chopped oregano, 1 tablespoon olive oil, 1 teaspoon salt and freshly ground black pepper.

Step 2

Heat remaining oil in a large frypan over medium-high heat. Cook chicken, in batches, for 2 minutes each side until cooked, then transfer to a plate and increase heat to high. Cook almonds and extra oregano, stirring, for 30-60 seconds until nuts are golden.

Step 3

Add wine and bring to the boil. Simmer over medium-low heat for 2 minutes or until sauce is reduced by half. Return chicken to pan to warm through.

Step 4

Meanwhile, cook broccolini in a pan of boiling salted water until tender, then drain. Toss with a little extra oil. Serve chicken drizzled with sauce, with the broccolini.