Saunteed Chicken with a Garlic Sauce

    Saunteed Chicken with a Garlic Sauce


    98 people made this

    Easy to make chicken breasts are dipped in an egg mixture and sauteed before a garlic, sherry and lemon juice sauce is made. Serve with rice and fresh vegetables.

    Serves: 4 

    • 1/4 cup (30g) plain flour, or as needed
    • 1 pinch salt and black pepper, to taste
    • 2 eggs, whisked
    • 1 tablespoon white sugar
    • 1 tablespoon grated Parmesan cheese
    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast halves
    • Sauce
    • 65g butter
    • 2 teaspoons crushed garlic
    • 1/4 cup (60ml) dry sherry
    • 1/4 cup (60ml) lemon juice
    • 2 teaspoons low-sodium chicken stock

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Mix together the flour, salt and pepper in a shallow bowl. In another bowl whisk eggs, sugar and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
    2. Heat olive oil in a large frypan over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture and gently lay them into the frypan.
    3. Pan fry the chicken breasts until golden brown and no longer pink in the middle; about 6 minutes on each side. Remove from the frypan and set aside.
    4. Sauce: In the same frypan over medium-low heat melt the butter then stir in garlic, sherry, lemon juice and chicken stock.
    5. Bring the sauce to a simmer and stir until smooth and slightly thickened; about 5 minutes. Be sure to dissolve any brown flavour bits from the bottom of the frypan as you stir.
    6. Return the chicken breasts to the sauce and gently simmer until no longer pink in the centre; about 15 minutes.
    7. To serve, place a chicken breast on a plate and top with sauce.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate