The brown bits left in the pan after the chicken is fried are then deglazed with white wine and made into a buttery, garlicky sauce with a hint of zest from lemon juice. It’s a simple dish for sure, but it’s definitely fabulous. The recipe is from Joel of Recipe30.
Ingredients:
2 chicken breasts
Half cup plain flour
2 eggs
1 handful of fresh parsley
50g – 2oz Parmesan cheese
1 cup white wine
1 cup chicken stock
1 garlic cloves
4 tbsp olive oil
4 tbsp butter
Half lemon
Salt and pepper
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