Ingredients

• 2 medium skinless chicken breasts
• Salt and cracked pepper
• ½ cup plain flour (for dredging)
• 2 large eggs, beaten
• 30g - 1oz finely grated Parmesan cheese (⅓ cup grated)
• 2 tbsp olive oil
• 1 tbsp butter
• Beurre Blanc-Style Sauce:
• 1 small shallot, finely chopped
• 1 large garlic clove cut in half
• 1 cup dry white wine
• 1 cup chicken stock
• 2 tbsp lemon juice (Half lemon)
• 3oz - 90g butter, diced and cold
• 2 tsp capers, drained
• 1 tbsp chopped flat-leaf parsley plus sprigs
• Salt to taste

Steps

• Step 1

  Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat. Grate all the Parmesan cheese finely and add to egg mixture, add half the parsley (finely chopped), mix well. Set aside.

• Step 2

  To prep the chicken, place each breast flat on the board, smooth side up. With a sharp knife, slice across into 3 even medallions, about ½-inch (1–1.5cm) thick. If needed, cover with cling film and give a gentle tap with the flat of a meat mallet for even thickness of ¼-inch. Lightly season chicken with salt and pepper.

• Step 3

  In a large frying pan over medium heat, heat olive oil with 1 tbsp butter and crushed garlic clove. Dredge chicken in flour, shake off excess, then dip in Parmesan egg mixture allowing the excess to drip off. Immediately transfer to the hot pan, cook chicken 3-4 mins per side until golden and just cooked. Remove and keep warm.

• Step 4

  To make the sauce, in the same pan, add chopped shallots, lightly sweat, add wine and reduce by half. Add spinning lemon juice. Simmer until reduced to about 4 tbsp of liquid. (Make sure you reduce for a while). Turn heat down to low, strain the reduced liquid and return to pan. Whisk in cold butter cubes a few at a time, letting each melt before adding the next lot. Do not let it boil or the emulsion will split. Stir in capers and parsley. Adjust seasoning with salt. Return chicken with any juices back to sauce to reheat over low heat 30 seconds, as you shake the pan over heat. Baste the chicken with the sauce.

• Step 5

  To serve, place chicken pieces overlapping on warm plate, spoon the velvety sauce over the chicken immediately. Garnish with parsley sprig.

• Step 6

  Serve with roasted new potatoes or thin pasta to soak it up. Pair with asparagus, spinach, or green beans, and enjoy with a crisp Sauvignon Blanc, a Chardonnay, or even a light Pinot Noir.

Little Tips

Butter matters: For a sauce that emulsifies properly, butter must be very cold and added off the boil. If it splits, whisk in a teaspoon of cold water to bring it back.

Wine choice: Use a dry white you’d actually drink—Sauvignon Blanc or Pinot Grigio works best. Avoid cooking “wine” in boxes; it ruins the sauce.

Chicken prep: Pounding to an even ¼–⅓ inch thickness ensures quick, even cooking without drying out. Too thick, and the chicken won’t cook before the crust over browns.