Adam Liaw’s chicken meuniere
Though usually made with fish, the French meunière style works really well with chicken, too.
Ingredients
2 free-range chicken breasts
½ cup plain flour
1 tsp chicken stock powder
2 tbsp vegetable oil
80g butter
2 cloves garlic, thinly sliced
2 tbsp finely shredded parsley
juice of ½ lemon, plus lemon wedges
Method
Step 1
Cut each chicken breast in half horizontally to create 2 thin pieces (4 in total). Place a piece of baking paper on top and bash lightly until they’re about half a centimetre thick. Combine the flour and chicken stock powder, season with salt and pepper, and dredge the chicken breasts in the flour mixture.
Step 2
Heat a large frying pan over medium-high heat and add the oil and about a third of the butter. Fry the chicken in batches for about 1-2 minutes on each side until lightly browned. When all the chicken is cooked, return it to the pan and add the remaining butter and the garlic. Tilt the pan and baste the melting butter over the chicken continuously until the butter and garlic have browned, then add the parsley and lemon juice. Remove from the heat, season again with salt, and serve with lemon wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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