• Chicken Lorraine

    2 votes
    Prep time:
    Cook time:
    Servings: 4
    by Kiwi Louise
    4 recipes
    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


    1. Preheat your oven to 350 degrees.
    2. 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.
    3. Combine the next four ingredients (crumb mixture) in a small bowl and set aside.
    4. Combine the next three ingredients (butter mixture) in a shallow bowl.
    5. Dip the chicken into the butter mixture and place in an overproof dish.
    6. Press the crumb mixture on top of the chicken.
    7. Bake for 25-30 minutes so chicken is cooked and breadcrumbs are golden brown.
    8. While chicken is cooking, make the Basil Sauce.
    9. Combine the first five ingredients in a pot and stir until heated through.
    10. When ready to serve, warm up the sauce and take off the heat. Whisk in the egg yolk and season to taste.
    11. Plate chicken and pour sauce over each serving.

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