This is a bright summery dish that blends beautifully crumbed chicken with a luscious, herb and cream sauce.
Ingredients
- 4 large chicken thigh fillets
- 1 cup panko breadcrumbs
- ¼ cup parmesan – finely grated
- 2 tablespoons parsley – finely chopped
- ½ cup flour
- 2 eggs – beaten
- 2 tablespoons cooking oil
Lemon Basil Cream Sauce
- 30g butter
- 2 cloves garlic – crushed
- 1 cup cream
- ½ cup chicken stock
- ¼ cup parmesan – finely grated
- ¼ cup fresh basil – finely chopped
- Zest of 1 lemon
- Salt and pepper to taste
Method
- Preheat the oven to 200oC (180oC fan bake).
- In a medium bowl, mix the panko breadcrumbs, parmesan and parsley together.
- Dip each chicken fillet into the flour, then the beaten egg and finally into the crumb mixture.
- Heat the cooking oil in a large oven proof frying pan. Brown the chicken on each side.
- Place the frying pan with the chicken into the oven for 6 minutes or until cooked through.
- Set the chicken aside on a warm plate, covered with foil.
Lemon Basil Sauce
- to the same pan, melt the butter and cook the garlic for 1 minute
- Stir in all the other sauce ingredients and simmer for 5 minutes.
- Serve the chicken with the sauce.