Directions
- 1In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.
- 2Butterfly your chicken breasts right through the centre to make 4 even sized breasts.
- 3One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.
- 4Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat.
- 5When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre (approx 3-5mins each side depending on thickness).
- 6Place to one side.
- 7Turn heat down to a medium and add garlic.
- 8Fry for 1-2mins until it just begins to brown, then pour in stock.
- 9Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter.
- 10Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy.
- 11Sprinkle in parsley and season to taste with salt & black pepper.
- 12Allow to simmer for a few mins until it starts to thicken, then turn down the heat to low and add the chicken back in.
- 13Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste (optional - see notes).
Ingredients
- 2 9oz/250g Chicken Breasts, brought close to room temp
- 0.25 cup / 40g Plain / All Purpose Flour
- 0.5 cup / 120ml Chicken Stock
- 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (see notes)
- 2 cloves Garlic, minced/finely diced
- 1 tbsp finely diced Fresh Parsley
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Salt, plus more to taste
- 0.5 tsp Black Pepper, plus more to taste
- 1 Lemon, divided into 4 wedges (to serve)
Equipment
Large Frying PanWooden SpoonShallow Dish (for dredging)Sharp KnifeChopping BoardJug (for stock)Tongs
Tips
- Use boneless skinless chicken breast.
- Butterfly the breasts right through to make 4 even sized breasts to ensure the breasts cook quicker, but also more evenly.
- Bring the chicken close to room temp before frying to make sure you don’t cook it straight from the fridge, or it will cause the chicken to seize up and go chewy.
- Dredging the chicken through seasoned flour is a nifty trick to ensuring the sauce sticks to the chicken.
- Pan frying is the best method here because you get to start the sauce with the leftover flavour from frying the chicken.
- Use unsalted butter, just so you can control the level of salt in the sauce more efficiently.
- Chicken stock works best.
- Make sure the garlic is finely diced/minced.
- Garlic and parsley is a classic combo.
- Once you’ve added the chicken back in, give it all a good baste then plate up right away, you don’t want to leave them in the pan too long or they’ll overcook.
- Serve up with a wedge of lemon to cut through the richness of the sauce.
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