This recipe is best with
Recipe Ingredient
- Preparing Chicken
- 4 chicken breast, cut ½ and flatten
- 100g plain flour for coating
- 3 nos beaten egg
- 30gm Perfect Italiano Aged Parmesan Grated
- Salt and coarse black pepper to taste
- A pinch of dry parsley
- 150ml cooking oil
- Sauce
- 30g Anchor Unsalted Butter
- 1 clove chopped garlic
- 1 tbsp chopped yellow onion
- 1 ½ tsp whole capers (Optional)
- 50ml Chicken Broth
- 300ml Anchor UHT Extra Yield Cooking Cream
- 30g miso paste
- Salt and coarse black pepper to taste
- 1 pc lemon wedges
Instructions
- Open and flatten the chicken breast so that it resembles a butterfly, set aside.
- In a medium-size bowl, mix together egg, Perfect Italiano Grated Parmesan, salt, coarse black pepper & dry parsley.
- Heat oil in the pan. Cover the chicken lightly with flour, then coat into the egg mixture and cook the chicken using medium heat until golden brown and properly cook.
- For the sauce, melt Anchor Unsalted Butter on saucepot. Add garlic, yellow onion, whole capers, and sauté it until slightly aromatic.
- Pour in chicken broth and let it simmer for a while, add in Anchor Extra Yield Cooking Cream, and miso paste together. Season with salt, coarse black pepper to taste.
- Place the cooked chicken on a plate, pour with sauce, lemon wedges and serve. Enjoy!
