CHICKEN LIMONE

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