Chicken is a favourite filling for pie and it would normally be baked. This version is fried. For the filling, heat the olive oil and butter in a pan and fry the leeks, spring onions and mushrooms ...
Turn the chicken in the dressing and leave for 10 minutes to tenderise and come to room temperature. 2. Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6-8 minutes ...
Chicken breasts need a bit of TLC to stay juicy. I find the best method is to use a very hot pan to sear them on both sides, then cook gently on a low heat. You can also finish them in a low oven ...