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cooking with the world's best

cooking with the world's best

Celebrating 20 years of the Melbourne Food and Wine Festival. (Recipe taken from Cooking with the World’s Best (£20), published by Murdoch Books)

I had such a fantastic time at the Melbourne Food and Wine Festival last year, that I was really thrilled to get a new book commemorating 20 glorious years! Hard to know what to pick, but it had to be, really, the Jump-in-the-pan chicken contributed by the life-enhancing Jill Dupleix!

Jill Dupleix's Jump-in-the-pan chicken. Presented in 2003.

This is an action dish, a simple saute in the pan that creates its own lovely lemony sauce.  The trick is to keep the pan moving, jiggling it over the heat to make the chicken "jump" and help the sauce emulsify.  Serve with wilted spinach and mashed potato, rice or buttered noodles.

INGREDIENTS

Serves 4

  • 3 skinless chicken breasts (about 150g/5½ oz each)
  • 2 tablespoons plain (all-purpose) flour
  • sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 150 ml (5 fl oz) dry white wine
  • 1 garlic clove, crushed
  • 4 fresh bay leaves
  • 2 tablespoons salted capers, rinsed
  • 2 tablespoons lemon juice
  • 2 tablespoons flat-leaf (Italian) parsley leaves 

 

METHOD

  1. Place each chicken breast between two sheets of plastic wrap and use a meat mallet or pestle to bash flat - and I mean as thin as a coin, almost breaking it up.  Tear the chicken into little rags with your fingers and toss lightly in the flour, salt and pepper.
  2. Heat the olive oil and butter in a large, heavy-based or non-stick frying pan over high heat. When hot, add the chicken, a few pieces at a time, so they don't clump together. Instead of stirring, make the chicken jump in the pan by moving the pan rapidly over the heat, flipping the chicken until it is lightly golden. 
  3. Add the white wine, garlic, bay leaves and capers, jiggling the pan over medium heat as the wine bubbles away.
  4. Add the lemon juice, parsley leaves, salt and pepper, jiggling the pan until the chicken is coated in a creamy lemon sauce. Serve immediately with mashed potato and wilted spinach if desired.