The best chicken recipe you've ever tried!

Serves 1
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Directions

  1. 1Remove the tendon from the chicken breast.
  2. 2Remove the tendon from the chicken breast.
  3. 3Remove the tendon from the chicken breast.
  4. 4Cut the fillet lengthwise.
  5. 5Cut the fillet lengthwise.
  6. 6Cut the fillet lengthwise.
  7. 7Pound until tender.
  8. 8Pound until tender.
  9. 9Pound until tender.
  10. 10Coat with flour.
  11. 11Coat with flour.
  12. 12Coat with flour.
  13. 13Crack the eggs into a glass dish.
  14. 14Crack the eggs into a glass dish.
  15. 15Crack the eggs into a glass dish.
  16. 16Season to taste with salt and pepper.
  17. 17Season to taste with salt and pepper.
  18. 18Season to taste with salt and pepper.
  19. 19Whisk the eggs.
  20. 20Whisk the eggs.
  21. 21Whisk the eggs.
  22. 22Peel the garlic cloves.
  23. 23Peel the garlic cloves.
  24. 24Peel the garlic cloves.
  25. 25Add grated garlic to the eggs.
  26. 26Add grated garlic to the eggs.
  27. 27Add grated garlic to the eggs.
  28. 28Finely chop parsley.
  29. 29Finely chop parsley.
  30. 30Finely chop parsley.
  31. 31Add chopped parsley to the eggs.
  32. 32Add chopped parsley to the eggs.
  33. 33Add chopped parsley to the eggs.
  34. 34Grate parmesan cheese.
  35. 35Grate parmesan cheese.
  36. 36Grate parmesan cheese.
  37. 37Add grated parmesan to the eggs.
  38. 38Add grated parmesan to the eggs.
  39. 39Add grated parmesan to the eggs.
  40. 40Mix the egg mixture.
  41. 41Mix the egg mixture.
  42. 42Mix the egg mixture.
  43. 43Dip the chicken fillet into the egg mixture.
  44. 44Dip the chicken fillet into the egg mixture.
  45. 45Dip the chicken fillet into the egg mixture.
  46. 46Place the coated chicken in a frying pan with melted butter.
  47. 47Place the coated chicken in a frying pan with melted butter.
  48. 48Place the coated chicken in a frying pan with melted butter.
  49. 49Fry for 2 minutes on each side.
  50. 50Fry for 2 minutes on each side.
  51. 51Fry for 2 minutes on each side.
  52. 52Remove the fried chicken from the pan.
  53. 53Remove the fried chicken from the pan.
  54. 54Remove the fried chicken from the pan.
  55. 55Pour chicken broth into the pan.
  56. 56Pour chicken broth into the pan.
  57. 57Pour chicken broth into the pan.
  58. 58Add grated garlic to the broth.
  59. 59Add grated garlic to the broth.
  60. 60Add grated garlic to the broth.
  61. 61Add butter to the broth.
  62. 62Add butter to the broth.
  63. 63Add butter to the broth.
  64. 64Stir the mixture.
  65. 65Stir the mixture.
  66. 66Stir the mixture.
  67. 67Add chopped parsley to the sauce.
  68. 68Add chopped parsley to the sauce.
  69. 69Add chopped parsley to the sauce.
  70. 70Squeeze lime juice into the sauce.
  71. 71Squeeze lime juice into the sauce.
  72. 72Squeeze lime juice into the sauce.
  73. 73Place the chicken fillet back into the pan with the sauce.
  74. 74Place the chicken fillet back into the pan with the sauce.
  75. 75Place the chicken fillet back into the pan with the sauce.
  76. 76Simmer for 10 minutes with the lid on.
  77. 77Simmer for 10 minutes with the lid on.
  78. 78Simmer for 10 minutes with the lid on.
  79. 79Serve the chicken with mashed potatoes and garnish.
  80. 80Serve the chicken with mashed potatoes and garnish.
  81. 81Serve the chicken with mashed potatoes and garnish.

Ingredients

  • 1 pc chicken breast
  • 1 pc chicken breast
  • 1 pc chicken breast
  • 200 g flour
  • 200 g flour
  • 200 g flour
  • 3 pc eggs
  • 3 pc eggs
  • 3 pc eggs
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 2 g black pepper
  • 2 g black pepper
  • 2 g black pepper
  • 10 g garlic
  • 10 g garlic
  • 10 g garlic
  • 10 g parsley
  • 10 g parsley
  • 10 g parsley
  • 50 g parmesan
  • 50 g parmesan
  • 50 g parmesan
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 150 ml chicken broth
  • 150 ml chicken broth
  • 150 ml chicken broth
  • 7 g garlic
  • 7 g garlic
  • 7 g garlic
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 7 g parsley
  • 7 g parsley
  • 7 g parsley
  • 10 ml lime juice
  • 10 ml lime juice
  • 10 ml lime juice
  • 4 pc potatoes
  • 4 pc potatoes
  • 4 pc potatoes
  • 3 pc bay leaves
  • 3 pc bay leaves
  • 3 pc bay leaves
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 1 g black pepper
  • 1 g black pepper
  • 1 g black pepper
  • 1.5 l water
  • 1.5 l water
  • 1.5 l water
  • 5 g salt
  • 5 g salt
  • 5 g salt
  • 3 pc garlic
  • 3 pc garlic
  • 3 pc garlic
  • 40 g butter
  • 40 g butter
  • 40 g butter
  • 50 g sour cream
  • 50 g sour cream
  • 50 g sour cream
  • 50 ml whipping cream
  • 50 ml whipping cream
  • 50 ml whipping cream
  • 10 g scallions
  • 10 g scallions
  • 10 g scallions

Equipment

forkknifecutting boardplastic bagmeat tenderizerglass dishgraterfrying pantongslid