Chicken Steak & Pepper Sauce

Marinate 4 chicken breast fillets in – 4 tbs lemon juice, 1 tsp salt and 2 tbs crushed black pepper for an hour or overnight.

Grill or pan-fry the chicken over medium-high heat on each side, spraying with olive oil and water, until fully cooked. Set aside.

In a small bowl, mix 1 tbs soy sauce, 1 tsp crushed black pepper, 1/2 tsp red chilli flakes, 1 tsp Worcestershire sauce and 1tsp thyme.

Melt 2 tbs butter in a pan over low heat.  Add one small chopped onion and 7 garlic cloves. Sauté well.

Switch off the flame and add 1 tbs plain flour. Whisk well, adding 1/2 cup water.

Add the black pepper sauce mixture, then turn up the heat. Let the sauce simmer for just a minute. This will allow it to thicken up.

Strain the sauce of the tiny onion and garlic chunks.

Make cuts on the chicken pieces.

Pour the strained sauce over the chicken, then serve right away, with a side salad, roasted vegetables, mashed potatoes, fries or bread.

If you prefer a non-spicy version, try our Mediterranean Grilled Chicken