Breaded chicken with red wine sauce

Ingredients

For the chicken
1 chicken thigh, bone and skin removed
salt and freshly ground black pepper
1 tbsp olive oil
55g/2oz Red Leicester cheese, grated
handful white breadcrumbs
For the red wine sauce
1 tbsp olive oil
½ small onion, finely chopped
200ml/7fl oz red wine
2 tbsp butter
lightly dressed green salad, to serve (optional)

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the chicken, place the boned chicken flesh between two sheets of cling film and flatten with a meat mallet or rolling pin until it is of an even thickness. Season well with salt and freshly ground black pepper.
3. Heat the oil in an ovenproof chargrill pan, add the chicken and fry for 1-2 minutes on each side, or until pale golden-brown on both sides.
4. Scatter over the grated cheese and the breadcrumbs, then transfer the pan to the oven to roast for 6-8 minutes, or until the chicken is completely cooked through.
5. For the red wine sauce, heat the oil in a frying pan, add the onion and fry for 3-4 minutes, or until softened.
6. Add the red wine and bring the mixture to a simmer for 5-6 minutes, or until the volume of liquid has reduced by half. Remove from the heat and stir in the butter until it has melted.
7. To serve, place the breaded chicken into the centre of a serving plate. Spoon the red wine sauce around the edge of the plate. If desired, serve with a lightly dressed green salad.