About this recipe:Coated chicken breasts are pan-fried, then baked in a lovely butter, wine and lemon sauce. This dish goes well with green vegetables like broccoli, asparagus or runner beans.
60g plain flour
4 eggs, beaten
450g skinless chicken breast fillets
125ml white wine
500ml chicken stock
1 teaspoon chopped fresh parsley
salt and pepper to taste
2 lemons, juiced
1 teaspoon cornflour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Coat chicken with flour, then egg, then saute in a large frying pan until almost cooked through. Drain on kitchen paper.
Preheat oven to 150 C / Gas 2.
In a medium saucepan combine the wine, stock, parsley, salt, pepper, butter and lemon juice over medium low heat. Stir together while heating slowly. When butter has melted, slowly stir in cornflour until sauce thickens slightly. Place chicken in a baking dish and pour sauce over all.
Bake at 150 C / Gas 2 for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Nice enough but the sauce turned out very watery, despite having put twice as much cornflour in as stated in the recipe. It was very tasty though, so I think next time I'd add a tablespoon rather than a teaspoon of cornflour, maybe more. - 24 Oct 2015