Chicken Breasts with Coriander and Lemon

• juice of 2 lemons
• 2 tbsp chopped coriander leaves
• 3

In a bowl, mix the lemon juice, chopped coriander, sunflower oil and pepper. Put the chicken into a large zip-lock bag, add the marinade and refrigerate overnight or for up to 24 hours.

Remove the bag from the fridge well ahead to bring the chicken to room temperature before cooking. Pat the breasts dry, flour lightly and season them with salt.

Cook in a little olive oil over a