Florentine Butter Chicken with Burst Cherry Tomatoes, Basil & Mozzarella

This is a great midweek meal full of flavour. You could alternatively serve this with a lovely sourdough bread to mop up that delicious sauce!

1. Heat the oil and 2 tbsp of the butter in a frying pan over a high heat. Add the thyme, chilli flakes, tomatoes and season with sea salt and freshly ground black pepper. Cook for about 5-6 minutes, until the tomatoes begin to soften but are still holding their shape. Tip into a bowl.
2. Put the egg and flour separately into two shallow bowls. Dip the chicken first in egg, then in the seasoned flour. Heat 1 tbsp butter in the pan and when foaming. fry the chicken for 3-4 minutes on each side, basting the chicken in the browned butter.
3. Return the tomatoes to the pan with the remaining butter and garlic and cook for 1-2 minutes. Remove the chicken from the pan and serve to plates. Add the linguine to the pan to absorb the flavours for a minute or so.
4. Serve the linguine & tomatoes to your plates with the chicken, scatter with torn mozzarella and basil.

2-3 tbsp olive oil

4 tbsp butter

2 sprigs fresh thyme

Pinch of chilli flakes

½ pound cherry tomatoes

¼ cup plain flour, seasoned with salt & pepper

1 free range egg, beaten

4 skinless chicken breasts, flattened slightly with a rolling pin

2 cloves garlic, finely chopped

¼ lb buffalo mozzarella, torn

Handful basil leaves

10 oz freshly cooked linguine

sea salt and freshly ground black pepper

2-3 tbsp olive oil

4 tbsp butter

2 sprigs fresh thyme

Pinch of chilli flakes

250g cherry tomatoes

50g plain flour, seasoned with salt & pepper

1 free range egg, beaten

4 skinless chicken breasts, flattened slightly with a rolling pin

2 cloves garlic, finely chopped

125g ball buffalo mozzarella, torn

Handful basil leaves

300g freshly cooked linguine

sea salt and freshly ground black pepper