Chicken meuniere. Traditionally, the term "meuniere" refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there's no reason to be parochial. Chicken Meunière You may have heard of sauce meunière, as it's a classic French sauce of lemon, butter, and parsley.
For the chicken: In a large nonstick skillet, heat the oil and butter over medium-high heat.
Rinse chicken breasts and pat dry.
Add liquid egg to another medium mixing bowl and breading to a third mixing bowl.
You can have Chicken meuniere using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken meuniere
- Prepare 1 lb of chicken breasts.
- Prepare 1 cup of panko bread crumbs.
- Prepare 3 tbsp of butter, divided.
- You need 1/4 cup of sliced almonds.
- You need 1/2 of lemon, juice only.
- It's 1 dash of salt and pepper.
Place chicken into liquid egg, add ¼ tsp. salt and ¼ tsp. pepper, and toss to coat. Transfer chicken breasts to breading bowl and toss to coat completely. Place a frying pan on a medium/high heat and add the olive oil. Remove the chicken from the pan and allow to rest whilst you make the sauce.
Chicken meuniere instructions
- Season chicken with salt and pepper, then coat both sides in bread crumbs..
- Melt 1 tablespoon butter over medium heat. flick water in pan. When it sizzles, add chicken..
- Brown chicken on each side until done, then remove and keep warm..
- In pan (do not remove remaining bread crumbs) add remaining butter, and almonds. toast until brown, then add lemon juice. pour over chicken and serve..
Brush with butter and then dredge in pecan-crumb mixture, pressing crust onto chicken to adhere. Carefully place chicken on a cookie sheet. Heat a sauté pan over medium-high heat and add butter and grapeseed oil. When they sizzle, add chicken and lower heat to medium. Generously coat a large saute pan with olive oil and bring to a high heat.
