Herbed Chicken Sauté

A deliciously marinaded chicken which is just ready to pop into the pan for about 10 minutes before serving. I just love this with a mixed salad and the kids love it with a heap of golden chips!

Category:  Midweek Express  - 


For 6 people


  • 6 chicken breast fillets, bonelessand skinless
  • 150 ml vegetable oil
  • 1 tsp mild curry powder
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tbs dried mixed herbs
  • milled black pepper

Herbed Chicken Sauté Directions

  1. 1. Remove all visible fat and sinew from the chicken fillets. Place between 2 sheets of baking parchment and bat to flatten - I use a wooden rolling pin to do this.
  2. 2. Place the fillets in a shallow dish which should be wide enough to hold the chicken without the pieces resting on top of each other.
  3. 3. In a jug, mix together the oil, curry powder, cumin, tumeric, paprika, herbs and pepper.
  4. 4. Pour over the chicken making sure all the meat is covered by the marinade - perhaps a bit messy but I like to use my hands and really rub the oil into the meat.
  5. 5. Leave to marinade, as long as you like, up to a couple of days.
  6. 6. Lift the chicken from the marinade and gently sauté over a medium heat. I find that about 5 minutes on each side, until cooked through and just coloured.