Ingredients

• 4 boneless chicken breasts, skinned
• juice of 2 limes or 1 lemon, juiced
• 2 tsp coriander seeds, lightly crushed
• 3 tbsp fresh coriander, chopped
• 2-4 cloves garlic, finely chopped
• a little olive oil
• 3 tbsp medium sherry
• 2 tsp soy sauce
• 1-2 tbsp water or light stock
•   seasoning
•   fresh coriander sprigs, to garnish

Method

1. Cut each chicken breast horizontally three-quarters of the way through and open out flat. Place between two pieces of baking parchment and beat lightly with a rolling pin to flatten.
2. Place the chicken in a single layer in a shallow, non-metallic dish. Mix the lime or lemon juice, coriander seeds, chopped coriander, garlic and seasoning. Pour over the chicken, turning to coat, then leave to marinate for 20-30 minutes in the fridge.
3. Heat a thin layer of oil in a large frying pan, add the chicken pieces and fry quickly over a high heat for 1-2 minutes on each side until lightly browned.
4. Reduce the heat, sprinkle over the sherry, soy sauce and one to two tablespoons of water (or light stock). Cover and cook for 3-4 minutes until chicken is tender. Garnish with coriander sprigs and serve.

Notes