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Add a photoThis recipe was given to me by my good friend Lorraine (hence the name). I have no idea where it originates or what it is officially called so Chicken Lorraine it is.
Like a lot of recipes, it's the sauce that makes it and over time I have doubled it - we can't get even of it.
This is a quick and easy meal that makes chicken guest worthy even when time is limited.
Ingredientes
- 4 chicken breasts
- 1 cup breadcrumbs
- 1/3 cup grated parmesan
- 1 Tbs parsley, chopped
- 2 cloves garlic, minced
- 90g butter (about 3.5oz), melted
- 1 tsp worcestershire sauce
- 1/2 tsp dry mustard
- Basil Sauce
- 1/3 cup olive oil
- dash of white vinegar
- 1 clove garlic, minced
- 1 Tbs dried basil or handful of chopped fresh
- 1/3 cup cream
- 1 egg yolk
- salt and pepper
Direcciones
- Preheat your oven to 350 degrees.
- Flatten the chicken breasts by placing them under baking paper (greaseproof paper) and hitting with a rolling pin until the thicker end is as thin as the thin end.
- Combine the next four ingredients (crumb mixture) in a small bowl and set aside.
- Combine the next three ingredients (butter mixture) in a shallow bowl.
- Dip the chicken into the butter mixture and place in an overproof dish.
- Press the crumb mixture on top of the chicken.
- Bake for 25-30 minutes so chicken is cooked and breadcrumbs are golden brown.
- While chicken is cooking, make the Basil Sauce.
- Combine the first five ingredients in a pot and stir until heated through.
- When ready to serve, warm up the sauce and take off the heat. Whisk in the egg yolk and season to taste.
- Plate chicken and pour sauce over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 805 | |
| Calories from Fat 520 | 65% |
| Total Fat 58.68g | 73% |
| Saturated Fat 22.76g | 91% |
| Trans Fat 0.17g | |
| Cholesterol 159mg | 53% |
| Sodium 854mg | 36% |
| Potassium 634mg | 18% |
| Total Carbs 29.92g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.5g | 5% |
| Protein 39.04g | 62% |
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