Directions
- 1Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 2Dredge chicken breasts through some seasoned flour.
- 3Coat in beaten egg with Parmesan.
- 4Fry chicken in a pan with butter and oil until golden on the outside and just about cooked through the center.
- 5Remove chicken from pan and rest to one side.
- 6Fry lemon slices in the pan.
- 7Deglaze pan with white wine.
- 8Add stock and lemon juice.
- 9Coat cubed butter in leftover flour.
- 10Whisk in the coated butter until you get a glossy sauce.
- 11Add fresh chives and seasoning.
- 12Add chicken alongside resting juices and lemon slices on top.
- 13Baste in the sauce to warm through then serve.
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
- 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
knifeplateforkpantongswhiskspoon
Tips
- Prep the second half of the recipe while the chicken is frying to save time.
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