Diced Chicken à la Audrey

An alternative to chicken coated in breadcrumbs

You need

• Diced chicken (or chicken you dice yourself)
• Herbes de Provence (Sainsbury's Mixed Herbs will work perfectly as well)
• Garlic
• One egg yolk
• A few tablespoons of flour
• Salt and pepper
• Cooking oil

Preparation and cooking

You need 1 chicken breast per person, or 150 to 200 grams of diced chicken per person, depending on how hungry they are. If you go beyond this quantity, you may need a second egg yolk. You can adjust as you’re preparing anyway :)

• Break an egg, and put the yolk in a plate (do whatever you want with the white... shampoo your hair with it for example, egg white is supposed to be good).
• Place the chicken pieces in the plate and mix to make sure the pieces are well coated in egg yolk.
• Sprinkle flour on the chicken pieces to make a nice white coat. Tip: once you’ve coated the chicken in egg yolk, put the pieces in a strainer, and then sprinkle with the flour. This way, you avoid having big chunks of yolk-flour mix in your plate.
• Pour some oil in a frying pan (medium heat, I usually put in on 3 out of 6 to start with).
• Put the chicken pieces in the frying pan, sprinkle them with herbs and garlic. Quantities at your discretion, depending how you like to season your chicken. I usually generously pour the herbs but I’m more moderate with garlic as it has a strong taste.
• Make sure you turn the chicken pieces in the pan so that all sides get nicely cooked. Add a bit of oil if you don’t have enough to finish the cooking (flour absorbs the oil).
• Towards the end when the chicken is well cooked inside, raise the heat of the hob for two minutes to golden the coating (if it’s not golden yet – it all depends on the hob).

Serve hot out of the pan :) Since the meat is fried with oil, it’s better served with light things like salad or green vegetables, but fries go well with that dish as well!!