Breaded chicken with mash and basil cream sauce

• porsi: Serves 2

Bahan-bahan

For the chicken:

2 chicken fillets

80ml milk

150g breadcrumbs

1 tsp Italian seasoning

Salt and black pepper

30g butter

1 tbsp olive oil

For the basil cream sauce:

1 tsp olive oil

1 red pepper, deseeded and finely chopped

2 shallots, finely chopped

60mI chicken stock

80mI cream

50g Parmesan, grated

2 tbsp fresh basil, chopped, plus extra to garnish

To serve:

Mashed potato

Petunjuk

1 Place the chicken fillets between two sheets of cling film. Pound the fillets flat with a meat mallet or rolling pin until they are of an even thickness.

2 Pour the milk into one shallow bowl. In a second, combine the breadcrumbs and Italian seasoning with some salt and pepper. Dredge the chicken fillets in the milk and then in the crumbs, pressing them on to coat.

3 Melt the butter with the olive oil in a pan over a medium-high heat. Cook the chicken for 5-6 minutes per side or until completely cooked throughout.

4 Transfer the chicken to a cutting board and tent with foil to keep warm.

5 For the sauce, add the olive oil to the same pan and cook the pepper and shallots for 4-5 minutes until just softened. Add the chicken stock and allow to bubble, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the cream, Parmesan and basil. Bring to a simmer and season to taste.

6 Slice the chicken into strips. Place some mashed potato on each plate and add the chicken. Spoon over the basil cream sauce and garnish with extra fresh basil to serve.