Of All the Sliced Chicken Breast Recipes I’ve Posted (and If

• 総時間: 5 minutes

材料

CHICKEN

2x 250g/9oz Chicken Breasts, close to room temp

35g / 1/4 cup Plain Flour

3/4 tsp Salt

1/2 tsp EACH: Black Pepper, Garlic Powder

2 Eggs, beaten

20g / 1/4 cup Parmesan (I use the refrigerated dusty stuff)

1 1/2 tbsp Olive Oil

1 tbsp/15g Unsalted Butter

SAUCE

1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends

60ml / 1/4 cup Dry White Wine

180ml / 3/4 cup Chicken Stock

4 tbsp/60g Unsalted Butter, diced into small cubes (keep in the fridge until needed)

2 tbsp finely diced Fresh Chives

手順

Take two large shallow dishes. In the 1st combine flour & seasoning and in the 2nd whisk the eggs & parmesan. Horizontally slice each chicken breast through the centre to create 4 even-sized breasts. Individually coat in the flour.

Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3mins, or until golden on the outside & just about cooked through the centre. Remove & place on a plate to one side. Add the lemon slices to the pan & fry for ~20 secs each side, just until they start to soften/lightly colour. Remove to one side (don’t rest on the chicken).

Pour in wine & rapid simmer for ~2mins, or until it has mostly evaporated, deglazing the pan as needed. Pour in stock & 1 tbsp lemon juice (can adjust this later) & bring to a simmer.

Add the cubed butter to the leftover flour & toss coat. Add to the pan & swiftly whisk until it blends into the stock. Add chives & continue simmering & stirring until the sauce turns cloudy & thickens to a glossy texture. Generously season to taste.

Add chicken alongside + resting juices & add lemon slices on top. Baste in the sauce to warm through then serve!