DONAL SKEHAN’S MAPLE AND CORIANDER CHICKEN

STEP 1 Heat a large griddle pan over a medium heat, brush with oil and grill the tenderstem. Sprinkle with sea salt and cook until tender. If you want it softer, add a splash of water to the pan and cover with a lid for 1-2 mins. STEP 2 Bash the chicken until it’s 5mm in thickness and season. Melt the butter with the oil in a large frying pan over a high heat. Add the chicken and brown on both sides until cooked through. Remove from the pan and set aside. STEP 3 Fry the onion until softened. Pour in the vinegar, maple syrup, soy sauce, mustard and apple juice and heat until bubbling. Reduce the sauce until slightly thickened. STEP 4 Stir through the coriander and return the chicken and the tenderstem to the pan, basting both in the sauce. Once they’ve warmed though, transfer to a warmed plate. Pour over the sauce and garnish with coriander to serve.

● TV chef Donal says, “Combining soy, cider vinegar and maple syrup over butterfly chicken breasts, this is a top speedy supper.”