Creamy lemon chicken escalopes




For the chicken
2 chicken breasts
2 eggs, beaten
2 tbsp flour
4 tbsp dried breadcrumbs
1 tsp oregano
Salt and pepper to taste
1 tbsp butter
1 tbsp olive oil
You will also need
½ onion, finely chopped
1 clove garlic finely chopped
1 tsp thyme leaves
Splash white wine
1 tsp flour
Zest and juice 1 large lemon
150ml single cream (Elmlea)
150ml chicken stock (Knorr)
You will also need cooked basmati rice for serving (Eurico)


Start by cutting the chicken breasts open and hammer them with a mallet. Season well with salt and pepper then coat in flour, beaten eggs and finally into the breadcrumbs. Heat a large pan with the oil and butter and brown the chicken escalopes on both sides. Place onto a baking tray and continue cooking in the oven. Meanwhile make the sauce in the same frying pan. Saute together the garlic, onion and thyme, then splash in the wine to evaporate. Stir in the flour, cook for 1 minute then add in the lemon juice, zest, cream and stock. Stir well and continue to cook to evaporate. To serve, spoon the cooked rice onto 2 deep plates and serve the breaded chicken escalopes on top. Drizzle over the sauce and serve.

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