Garlic Herb Parmesan Chicken Breast

10 mins
Serves 1
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Directions

  1. 1Cut the chicken breast into thin slices.
  2. 2Cut the chicken breast into thin slices.
  3. 3Cut the chicken breast into thin slices.
  4. 4Place the chicken between two layers of plastic wrap and pound it until thin.
  5. 5Place the chicken between two layers of plastic wrap and pound it until thin.
  6. 6Place the chicken between two layers of plastic wrap and pound it until thin.
  7. 7Place flour in a glass dish and coat the chicken with it.
  8. 8Place flour in a glass dish and coat the chicken with it.
  9. 9Place flour in a glass dish and coat the chicken with it.
  10. 10Whisk together eggs, salt, pepper, garlic, herbs and parmesan cheese in another glass dish.
  11. 11Whisk together eggs, salt, pepper, garlic, herbs and parmesan cheese in another glass dish.
  12. 12Whisk together eggs, salt, pepper, garlic, herbs and parmesan cheese in another glass dish.
  13. 13Dip the floured chicken into the egg mixture, making sure it’s fully coated.
  14. 14Dip the floured chicken into the egg mixture, making sure it’s fully coated.
  15. 15Dip the floured chicken into the egg mixture, making sure it’s fully coated.
  16. 16Melt butter in a frying pan.
  17. 17Melt butter in a frying pan.
  18. 18Melt butter in a frying pan.
  19. 19Cook the chicken in the melted butter until golden brown on both sides.
  20. 20Cook the chicken in the melted butter until golden brown on both sides.
  21. 21Cook the chicken in the melted butter until golden brown on both sides.
  22. 22Add chicken stock, chopped garlic, and lemon juice to the pan.
  23. 23Add chicken stock, chopped garlic, and lemon juice to the pan.
  24. 24Add chicken stock, chopped garlic, and lemon juice to the pan.
  25. 25Add butter, parsley, and spring onions.
  26. 26Add butter, parsley, and spring onions.
  27. 27Add butter, parsley, and spring onions.
  28. 28Return the chicken to the pan, allowing it to simmer in the sauce.
  29. 29Return the chicken to the pan, allowing it to simmer in the sauce.
  30. 30Return the chicken to the pan, allowing it to simmer in the sauce.
  31. 31Serve immediately, drizzling the sauce over the chicken.
  32. 32Serve immediately, drizzling the sauce over the chicken.
  33. 33Serve immediately, drizzling the sauce over the chicken.

Ingredients

  • 1 fillet chicken breast fillet
  • 1 fillet chicken breast fillet
  • 1 fillet chicken breast fillet
  • 1 flour
  • 1 flour
  • 1 flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 fine herbs
  • 1 fine herbs
  • 1 fine herbs
  • 50 grams parmesan cheese
  • 50 grams parmesan cheese
  • 50 grams parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 170 ml chicken stock
  • 170 ml chicken stock
  • 170 ml chicken stock
  • 1 half lemon
  • 1 half lemon
  • 1 half lemon
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter

Equipment

knifecutting boardplastic wrapglass baking dishwhiskfrying panspatulatongs