ingredients
4 chicken breasts
1/3 cup plain flour
30g butter
1 tbsp olive oil
2 cups milk
1/2 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp Massel* Chicken Stock Powder
1/2 cup fresh lemon juice
zest of 1 lemon
2 tsp parsley, finely chopped
method
- Cut chicken breasts in half lengthwise to create two thin escalopes from each. Toss lightly in flour and season well with salt and pepper. Reserve excess flour. Melt butter with olive oil in a large skillet or frypan and brown chicken pieces on both sides. Remove and set aside.
- Whisk 2 tsp reserved flour into pan juices and cook over medium heat for a minute. Gradually whisk in milk and bring to a simmer. Whisk in paprika, garlic powder, chicken stock powder, lemon juice and zest. Add cream and stir well, then return to a simmer. Return browned chicken pieces to the pan and coat well in cream sauce. Simmer for 10 minutes until cooked through. Garnish with parsley.
recipe notes
If chicken breasts are large, you will only need 2-3 to serve four people.
Credits: Best Recipes