Ingredients:
– 2x 9oz/250g Chicken Breasts, brought close to room temp
– 1/4 cup / 40g Plain / All Purpose Flour
– 1/2 cup / 120ml Chicken Stock
– 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (see notes)
– 2 cloves of Garlic, minced/finely diced
– 1 tbsp finely diced Fresh Parsley
– 1 tbsp Olive Oil
– 1 tsp Garlic Powder
– 1 tsp Salt, plus more to taste
– 1/2 tsp Black Pepper, plus more to taste
– 1 Lemon, divided into 4 wedges (to serve)
Instructions:
– In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.
– Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.
– Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.
– Turn heat down to a medium and add garlic. Fry for 1 – 2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.
– Allow to simmer for a few mins to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste