Chicken escalopes with cream and wine sauce

    45 min

    A tasty dish, great for dinner parties! Dress the dish up or down with your choice of side dishes and wine selection.


    Stirlingshire, Scotland, UK
    4 people made this

    Serves: 4 

    • 110g (4 oz) breadcrumbs
    • 2 tablespoons chopped fresh parsley
    • 4 chicken breast fillets
    • 1 egg, beaten
    • 1 tablespoon milk
    • salt to taste
    • 3 tablespoons oil
    • 55g (2 oz) butter
    • 4 tablespoons dry white wine
    • 2 teaspoons lemon juice
    • 4 tablespoons single cream

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 220 C / Gas 7. Mix the breadcrumbs and parsley. Flatten the chicken breasts with a rolling pin.
    2. Mix the egg and milk and season to taste with salt. Dip the chicken in the egg then press into the breadcrumb mixture to coat.
    3. Heat the oil in a frying pan and fry the chicken for about 2 minutes on each side, till golden. Remove from pan and place in an ovenproof dish and cover with foil.
    4. Bake in the oven for 15 minutes until the chicken is no longer pink in the centre.
    5. Meanwhile make the sauce. Melt the butter in a saucepan and add the wine and lemon juice, stirring well. Reduce the heat, then add the cream and heat through.
    6. Remove the chicken from the oven and pour sauce over the chicken breasts. Serve immediately.

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