chicken meunière is a lighter variation of a chicken francese
chicken dredged in flour and fried, then topped with a delicious lemon-butter sauce.Print
- 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
season both sides of the chicken breasts with sea salt and freshly ground pepper.
dip chicken breasts in milk, then dredge both sides in flour.
warm a large pan with the oil over medium heat until oil is hot.
carefully (using kitchen tongs) place the chicken breasts into the pan.
cook the first side for 3 to 4 minutes, then the following side for another 2-3 minutes.
chicken should be crisp and golden. if it's getting scorched, turn down the heat.
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.
add the butter to the pan and cook over medium heat until melted and browned.
pour in the juice from the lemon and give the mixture a stir.
turn off the heat, add parsley
plate your chicken, then drizzle the butter sauce over all the chicken pieces.
garnish each piece of chicken with more chopped parsley.