FRANCAISE Chicken Breast

FRANCAISE Chicken Breast

  • 2 chicken breasts
  • 1/2 cup plain flour
  • 2 eggs
  • 1 handful of fresh parsley
  • 50g Parmesan cheese
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 garlic cloves
  • 4 tbsp olive oil
  • 4 tbsp butter
  • 1/2 lemon
  • Salt and pepper
  1. butterfly cut your breast.
  2. sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
  3. Beat the eggs and seaon with salt and pepper.
  4. Chop the parsley and grate parmesan cheese and add both half to egg wash, mix well.
  5. To a frying pan on moderate heat, add the olive oil and half the butter.
  6. Coat the chicken in the flour, Dip the chicken in the egg wash.
  7. Cook for approx 4 minutes each side (depending on thickness).
  8. Transfer chicken to a hot plate and rest.
  9. To the same frying pan on full heat, add the white wine, garlic, lemon juice, chicken stock and chopped parsley.
  10. Add the remainder of butter and reduce for 2 minutes on full heat.
  11. Return the chicken to the sauce, and reduce the sauce until it looks a little thicker.

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