COOKING WITH KIRSTIE - CHICKEN FRANCESE

Ingredients:

2 chicken breast (butterfly cut)

natural breadcrumbs

75g Parmesan (plus an extra tablespoon)

1 egg

approx 100ml sunflower oil

2 tablespoons plain flour

juice of 1 lemon

lemon slices (at least one per chicken breast)

150ml chicken stock

1 tablespoon of butter

4 tablespoons creme fraiche

2 crushed garlic cloves

handful of fresh parsley finely chopped (keep a small amount to garnish)

Method:

To make the sauce...

✨ melt the butter in a deep pan on a medium heat

✨ add the crushed garlic and soften (around 2 mins)

✨ add the chicken stock, lemon juice and parsley keep on a medium heat for another 4/5 minutes

✨ Add the creme fraiche and 75g of Parmesan, lower the heat, stir occasionally until thickened (around 10 mins)

✨ to make the charred lemon slices simply place them in a hot non stick pan and fry each side for around 4/5 minutes or until they start to char. Place to the side to add to the dish at the end.

To make the chicken...

✨ get 3 separate flat bowls/tubs. In one beat the egg and add salt and pepper, in another add the flour and in the last add breadcrumbs and the tablespoon of Parmesan

✨ dip each chicken breast in the flour, then egg, then breadcrumbs and make sure they're evenly coated

✨ heat the sunflower oil in a large, deep pan on the highest heat until bubbling (be careful!!) then lower to a medium heat

✨ carefully place each chicken breast into the oil (I use tongs to do this) and cook for 4 minutes, turn the chicken breast and cook for another 4 minutes

✨ remove from the oil and place on kitchen roll to soak up any excess oil from the breadcrumbs

To serve...

✨ place the chicken breasts into the sauce and top with the charred lemon slices, some parsley and Parmesan

We had this with crispy potatoes and fresh salad however it would also work with fresh pasta, garlic bread, rice, crusty bread...