(Serves 4)


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


  • 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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