Perfect pan-fried chicken breasts

Method

1. Put the chicken breasts inside a large food bag and use a rolling pin to bash the thicker parts of the breast until they’re an even thickness throughout. Don’t get carried away and make them too thin; you want the breasts to be around 1.5-1.7cm thick. Add the salt to the bag and massage it into every bit of the chicken. Leave at room temperature to dry-brine for 30 minutes (and no more).
2. Remove the chicken from the bag and brush of the excess salt. Heat a large frying pan over a medium-high heat. Add the oil and, once simmering, add the chicken breasts. Cook for 5-6 minutes on each side; don’t be tempted to move them around while they cook as you want a strong caramelised sear. In the final minute, add the butter to the pan and use a teaspoon to baste the breasts with it once it’s foaming. Lift the chicken onto a board and leave rest for 5 minutes.
3. While the chicken rests, add the anchovy to the butter in the pan, stirring until it breaks up and dissolves. Add the vinegar and swirl to cook for 1 minute. Slice the chicken against the grain and arrange on plates, adding any resting juices to the sauce along with the chopped herbs. Pour the sauce over the chicken.