Directions
- 1Horizontally slice the chicken breasts to create four even-sized breasts.
- 2Coat each chicken breast in seasoned flour, then dip in beaten egg with Parmesan.
- 3Fry the chicken in a pan with butter and oil until golden brown and cooked through.
- 4Remove the chicken from the pan and set aside to rest.
- 5Fry lemon slices in the pan until softened and lightly colored, then remove.
- 6Deglaze the pan with white wine and simmer.
- 7Add chicken stock and lemon juice, then simmer.
- 8Coat cubed cold butter in flour and whisk into the sauce until glossy.
- 9Add fresh chives, the resting juices from the chicken, and season to taste.
- 10Return the chicken to the pan, top with lemon slices, and baste with the sauce.
Ingredients
- 2 x chicken breasts
- 35 g Plain Flour
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 2 Eggs
- 20 g Parmesan
- 1.5 tbsp Olive Oil
- 15 g Unsalted Butter
- 1 large Lemon
- 60 ml Dry White Wine
- 180 ml Chicken Stock
- 60 g Unsalted Butter
- 2 tbsp Fresh Chives
Equipment
chopping boardlarge shallow disheslarge non-stick pan
Tips
- You can prep the second half of the recipe as the chicken fries to save time
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