chicken meunière is a lighter variation of a chicken francese
chicken meunière
chicken dredged in flour and fried, then topped with a delicious lemon-butter sauce.
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Ingredients
- 4 boneless skinless chicken breasts split in half or butterflied
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 lemon juiced
- fresh parsley to garnish
- sea salt
- ground pepper
- 2 tbl oil for the pan
Instructions
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season both sides of the chicken breasts with sea salt and freshly ground pepper.
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dip chicken breasts in milk, then dredge both sides in flour.
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warm a large pan with the oil over medium heat until oil is hot.
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carefully (using kitchen tongs) place the chicken breasts into the pan.
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cook the first side for 3 to 4 minutes, then the following side for another 2-3 minutes.
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chicken should be crisp and golden. if it's getting scorched, turn down the heat.
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temporarily remove the chicken from the pan and transfer to a large plate fitted with a large paper towel. carefully rinse out the pan under running water, then move the pan back over to the stove.
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add the butter to the pan and cook over medium heat until melted and browned.
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pour in the juice from the lemon and give the mixture a stir.
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turn off the heat, add parsley
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plate your chicken, then drizzle the butter sauce over all the chicken pieces.
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garnish each piece of chicken with more chopped parsley.
i used these items to make this dish:
LARGE SKILLET
LEMON/LIME JUICER
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