Gherkins chicken in a frying pan

This dish has such a wonderful name, as gherkins are called very small chickens (350-600 gr), and this term appeared relatively recently.

So, we take a chicken gherkin, and if very small, then you can have two, wash well and dry with paper towels. We cut the breast, spread the carcass on the board, and, covering it with a thick plastic bag, beat it off with a kitchen hammer. The task of this process is to break bones. Next, salt the carcass and sprinkle with black and red pepper.

Pour olive oil into a frying pan, squeeze out the garlic and, stirring intensively, warm up until the garlic begins to smell (1-2 minutes). At this point, add dry basil, paprika and ground black pepper, mix and add tomato juice (pre-squeezed from tomatoes). We languish for a few minutes, again not forgetting to stir and turn off.

In a frying pan for cooking chicken, melt the melted butter and put the carcass there (first with the wings down). Fasten the lid or cover with a plate and put the load (for example, a pot of water).

A small chicken cooks for only 6-15 minutes on one side. Do not over-dry!
When the chicken is ready on one side, carefully turn it over to the other side, and the top is smeared with part of the prepared sauce.

We serve gherkin chicken, sprinkled with herbs and lightly poured with sauce, with a favorite side dish.

Bon appetit!