
CHICKEN LIMONE
(Serves 4)
INGREDIENTS
4 chicken breast fillets
Salt and black pepper to taste
100 ml flour
40 g butter
10 ml olive oil
60 ml white wine
80 ml chicken stock (concentrated)
125 ml cream
chopped chives
2 garlic cloves, crushed
1 egg yolk
40 ml lemon juice
zest of 1 lemon
2,5 ml castor sugar
METHOD:
- Flatten the chicken breast fillets with a meat mallet and season well. Dredge in the flour and shake off excess
- Heat butter and oil on medium heat and add chicken fillets – cook for about 2 minutes on a side – until cooked and golden brown.
- Remove from pan and keep warm
- Deglaze the pan with the wine, add the chicken stock and cream. Bring to a boil and reduce slightly
- Meanwhile whisk the egg, lemon juice, rind and castor sugar in a separate bowl
- Turn down the heat in the pan to very low and stir the egg lemon mixture into the simmering wine mixture
- Whisk constantly until sauce is smooth and a little thickened
- Add the chopped chives and crushed garlic. Season with salt and black pepper
- Add chicken and any juices back into the pan and allow to simmer for 2 minutes in the sauce
- Serve with more chopped chives and lemon/lime wedges
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