Haryali Chicken

Tender pan-fried chicken coated in a vibrant green herb and yogurt sauce. Ready in under 30 minutes with just a handful of ingredients.

freshlightindiangluten-freechickentenderjuicyweeknight

Ingredients

1
Place each chicken breast flat on the cutting board and lay your hand on top to hold it steady. Slice horizontally through the thickest part, cutting from one long edge toward the other, to split each breast into two thin cutlets about 1/4 inch thick.
2
Roughly chop the cilantro and mint leaves into bite-sized pieces by slicing them from the stem end, gathering them into a pile, and cutting through the pile several times.
3
Pour the yogurt into a blender, add the chopped cilantro, chopped mint, minced garlic, and lime juice. Blend on high speed until the mixture is smooth and bright green, about 30 seconds.
4
Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. Once the oil shimmers and slides easily when you tilt the pan, about 60 seconds, carefully lay the chicken cutlets flat into the pan.
5
Cook the chicken without moving it for 4 minutes until the bottom is golden brown (the color of warm honey) and no longer sticks to the pan when you slide a spatula under it.
6
Flip each cutlet over and cook the other side for 3 minutes until it too is golden and the thickest part of the chicken reaches 165°F on an instant-read thermometer.
7
Pour the green herb sauce evenly over both chicken cutlets, tilting the pan to distribute it. Cook for 1 minute without stirring, until the sauce is warm and clings to the chicken.
8
Transfer the chicken to a serving plate, spooning any remaining sauce from the pan on top. Serve immediately while hot.

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