Directions
- 1Slice two chicken breasts to create four even-sized breasts. Coat each in seasoned flour, then in a mixture of beaten egg and parmesan.
- 2In a pan with butter and oil, fry the chicken until golden and cooked through. Remove and set aside.
- 3Fry lemon slices until softened. Remove and set aside.
- 4Deglaze the pan with white wine, then add chicken stock and lemon juice.
- 5Toss cubed cold butter in leftover flour, then whisk into the pan's contents until a glossy sauce forms. Add chives and season generously.
- 6Add the chicken back to the pan and top with lemon slices. Baste in the sauce to reheat.
Ingredients
- 500 g 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
- 1 tbsp Unsalted Butter
- 1 large Lemon
- 60 ml Dry White Wine
- 180 ml Chicken Stock
- 4 tbsp Unsalted Butter
- 2 tbsp Fresh Chives
Equipment
chopping boardknifetwo large shallow disheslarge non-stick panwhisktongsspoon
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner