Adam Liaw's Italian lemon chicken
Method
Step 1
Cut the chicken breasts in half horizontally and pound to a thickness of ½cm between two sheets of baking paper. Season the chicken with salt and pepper. Mix the stock powder through the flour and dredge the chicken in the seasoned flour.
Step 2
Heat a pan over medium heat and add the olive oil. Fry the chicken in batches until browned, then remove from the pan. Add any remaining flour to the pan and fry in the oil for a minute, then add the white wine and bring to a simmer. Add the lemon juice to the pan and about ½ to 1 cup of water and cook to a thin sauce.
Step 3
Whisk the butter into the sauce until it thickens enough to coat the back of a spoon. Return the chicken to the pan and heat, then add the lemon slices. Scatter with parsley to serve.
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