This is very simple but delicious way to serve chicken for a midweek supper and I like it with this Turkish pilaf with herbs, currants and pine nuts. It’s worth making double the amount because it’s great for lunchboxes too. Flattening the chicken breast out into an escalope with a rolling pin is highly therapeutic if you’ve had a trying day and the sauce is just yummy!

Serves 2 (just scale it up to serve more people obviously)

• 2 medium chicken breasts
• 1 tbsp light olive oil
• 25g unsalted butter
• 50ml dry white wine
• 1 tsp salt, 1/2 tsp white pepper, 2 tsps smoked paprika
• 2 tbsps creme fraiche
• Turkish pilaf – recipe link here. Make the pilaf before you cook the chicken as it doesn’t take long.

To make…

• First, prep the chicken. Place each breast on a cutting board with the pointed tip at the bottom. With a very sharp knife slice each chicken breast through the middle from the right hand side but don’t cut it in half. Open it out so that it’s essentially doubled in size. Complete for each one. Lay a sheet of baking parchment onto your chopping board and lay out both chicken breasts. Cover with another sheet of baking parchment. Using a rolling pin, bash out the chicken breasts so that you end up with a thinner escalope – make sure it is as even as possible so it will cook evenly.
• Mix the pepper, salt and smoked paprika together and dust both sides of the escalopes.
• Heat the oil and butter in a large non-stick frying pan. Once bubbling, place the escalopes into the frying pan. They will only need five minutes or so on each side. The chicken should be cooked through but it won’t dry out because of the butter and it should be golden on both sides. Once cooked, set aside on a warmed plate and cover while you make the sauce.
• The frying pan now will be full of slightly bubbling, chicken-flavoured seasoned butter. Add the white wine and allow it to burn off the alcohol for a few minutes. Turn the heat down a notch to low and gently stir in the creme fraiche. Stir for a few minutes, check the seasoning and adjust to taste. It should be thick and creamy. Be careful not to overdo it or it can split.
• To serve, you can slice each escalope into strips before you plate it or leave them whole. Pour the sauce over the escalope and spoon the pilaf on the side.

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