What you’ll Need

- 2 x Skinless breast of chicken
- 2 x Meunière butter cubes
- 1 x chicken stock cube
- Salt & Pepper

Method of preparation and cooking

Take a medium sized pan and pour a pint of boiling water into it, then place on a medium flame and bring to the boil Now take your chicken stock cube and crumble into the water, before stirring thoroughly…until the cube has fully dissolved Then carefully place the chicken breasts into the water and boil for 6 minutes Take straight out of the pan, season lightly with salt and pepper and place into a frying pan and onto a high flame and cook both sides of the breast, until a golden brown crust appears…approximately 5-6 minutes per side, and if the pan is starting to dry or smoke, just pour a small amount of the stock water left over from poaching into the pan. Just before taking the chicken out of the frying pan, place the Meuniere butter cubes into a small ramekin dish and place into the microwave on low for 10-20 seconds, or until the butter is fully melted. Lastly, take the chicken breast out of the pan, slice into equal quarters and fan them on a plate, then pour/spoon the melted butter over each breast, ensuring a good even coating and garnish with either a simple mixed leaf salad for a starter, or with potatoes/pasta/veg as a main course

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