This 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.
- 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
- 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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