Photo Credit: godofscrumprecipes
Ingredients:
- 3 chicken breast fillets, butterflied then sliced in halves
- 1 1/2 teaspoons coarse salt (not table salt, if using table salt just use half of the measurement -3/4 teaspoon)
- 1 teaspoon cracked black pepper
- 1 tablespoon garlic and herbs seasoning (no salt added)
- juice of half a lemon
- 1 cup all-purpose flour (for dredging the chicken)
- 4 tablespoons olive oil + 2 tablespoons unsalted butter (for frying)
For the Sauce:
- 1/4 cup unsalted butter
- 1 tablespoon flour
- 1/4 cup dry white wine
- 1 cup chicken stock
- juice of half a lemon
- 2 tablespoons chopped parsley
- lemon slices for garnish
Directions:
- Season chicken fillets with salt, pepper, garlic and herbs seasoning and the juice of half a lemon.
- Dredge the chicken fillets in flour, and shake off excess flour. Set aside.
- Put a large skillet on medium heat, add the olive oil and butter into the pan. Once the butter is melted, add the chicken making sure not to crowd the pan as chicken fillets will not properly brown (if necessary, fry in batches). Once chicken gets browned take out from heat and transfer to a plate and set aside.
- Pour out the fat from the skillet used to fry the chicken. Add the butter and melt it. Add the 1 tablespoon of flour, cook for 10 seconds. Add the dry white wine, chicken stock and juice of half a lemon. Reduce the sauce for 5 minutes until slightly thickened but still runny. Add the chicken fillets onto the pan and coat chicken with the lemon-butter sauce.
- Transfer the dish on a serving platter. sprinkle chopped parsley and garnish with lemon slices. This dish goes well with plain boiled rice or even just a simple salad.
Serves 4-6