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Ingredients

4 small (175g each) chicken breast fillets (preferably corn-fed), each halved horizontally into two thin fillets
1 garlic clove, crushed
1 tablespoon roughly chopped oregano leaves, plus extra 1 tablespoon oregano leaves
2 tablespoons lemon-pressed olive oil*, plus extra to serve
2 tablespoons flaked almonds, roughly chopped
200ml dry white wine
2 bunches broccolini, halved lengthways through stems

Method

Step 1 Toss chicken with the garlic, chopped oregano, 1 tablespoon olive oil, 1 teaspoon salt and freshly ground black pepper.
Step 2 Heat remaining oil in a large frypan over medium-high heat. Cook chicken, in batches, for 2 minutes each side until cooked, then transfer to a plate and increase heat to high. Cook almonds and extra oregano, stirring, for 30-60 seconds until nuts are golden.
Step 3 Add wine and bring to the boil. Simmer over medium-low heat for 2 minutes or until sauce is reduced by half. Return chicken to pan to warm through.
Step 4 Meanwhile, cook broccolini in a pan of boiling salted water until tender, then drain. Toss with a little extra oil. Serve chicken drizzled with sauce, with the broccolini.

Chicken fillets with oregano and almonds

How to make Chicken fillets with oregano and almonds

Ingredients

Method