Pan-fried Chicken Fillets Seasoned with Australian Saltbush 🇦🇺

 

Old Man Saltbush (Triplex nummularia) is a fast growing Australian native shrub with sturdy greyish blue leaves and seeds that are edible.  I have used the fresh leaves in a rice dish here and with this recipe, I am using them dried and ground up as a seasoning.  If you don't conveniently have a saltbush growing in your garden or access to one, ground saltbush flakes are available from specialty shops.  They have a mild salty, herby taste, rich in protein, antioxidants and minerals, perfect for sprucing up my pan-fried chicken fillets.  After harvesting a bunch of saltbush, I hang them up to dry, then ground the leaves up with a food processor into flakes.  Sprinkle them over fried eggs, dips, mashed potato, soups, vegetables, fish, casseroles, stews, just about anything.  Bring a taste of Australiana to your table.

Serves 2-3

INGREDIENTS

• 350g / 12oz boneless and skinless chicken breasts
• ½ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 2 tablespoons saltbush flakes
• 1½ tablespoons plain four
• 1 tablespoon butter
• 1 teaspoon olive oil

METHOD

1. Slice each breast horizontally in half or thirds into 1cm / ½" thick fillets.
2. Season chicken with salt, pepper and 1 tablespoon of saltbush flakes.  Coat them lightly in flour and shake off the excess.
3. Heat butter and oil in a large frying pan on medium high until frothing.  Add chicken and fry until lightly brown on each side and just cooked through, about 2-3 minutes each side.  Remove from heat.
4. Sprinkle over remaining tablespoon of saltbush flakes.  Serve with mashed potatoes or a side salad. 

To make saltbush flakes:

1. Hang up harvested saltbush branches in a sunny spot of the house for until completely dried.
2. Strip off dried leaves from the branches.  Place leaves in a food processor and ground into flakes.  Keep in an airtight container.