About this recipe:This is a fabulously easy one-pan chicken recipe to make when you're looking for a family friendly meal that is just a little bit more exciting than the norm. Serve with rice (wild rice is nice!) and green veg.
4 tablespoons plain flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon caster sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast fillets
2 teaspoons minced garlic
4 tablespoons dry sherry
4 tablespoons lemon juice
2 teaspoons chicken stock granules
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Method Prep:15min › Cook:40min › Ready in:55min
Mix together the flour, salt and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
Heat olive oil in a large frying pan over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the frying pan. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the frying pan and set aside.
In the same frying pan over medium-low heat, melt the butter and stir in garlic, sherry, lemon juice and chicken stock granules. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavour bits from the bottom of the frying pan as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the centre, about 15 minutes.
To serve, place a chicken breast on a plate, and top with sauce.