A quick and delicious Italian way for chicken.I like to serve this with some new potatoes and a green salad.
Ingredients
- 2 free range chicken breasts skinned and boned
- seasoned plain flour for coating
- 1 tbsp olive oil
- 40 g unsalted butter
- 1-2 tbsps lemon juice
- 2 tbsps chicken stock
- 2 tbsps flat leaf parsley finely chopped
- lemon slices to serve
Servings:
Instructions
- Cut each chicken breast across horizontally into two slices.Coat each piece lightly with the flour.
- Heat the oil and 20g of the butter in a frying pan large enough to take the chicken pieces in a single layer. Add the chicken and fry gently for about 5 mins on each side until tender. Transfer to a warmed serving dish and keep warm.
- Add the lemon juice and stock to the pan juices. Bring to a boil, stirring and boil for a minute to reduce slightly.
- Add the remaining butter and the parsley and stir until blended. Serve the chicken breasts with the sauce poured over and garnished with the lemon slices.
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