This is a print preview of "Panfried Chicken Breast with Champagne Sauce" recipe.

Panfried Chicken Breast with Champagne Sauce Recipe
by Brett Ede

Panfried Chicken Breast with Champagne Sauce
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Australia Australia
Cook time: Servings: 1 serving

Ingredients

  • 300g chicken breast, skin off
  • 8 cl cream 600ml
  • 150g table butter
  • 5g tarragon, fresh
  • 1 pc lemon
  • 1 egg
  • 100g breadcrumbs
  • 8 cl Oil, vegetable
  • 30g walnuts, broken
  • 100g melon
  • 100g rockmelon
  • 1 dl champagne, Kaiser Sthul
  • 1 dl orange juice

Directions

  1. Mix chopped tarragon and 50 g of the butter season with salt and pepper.
  2. Mix walnuts and bread crumbs.
  3. Season Chicken breast, flour and egg wash skin side only and dip into crumbs.
  4. Pan fry in oil and butter to golden brown but on tray and finish cooking in oven at 160c. when required.
  5. Deglaze pan with champagne and orange juice reduce and add cream reduce and mount in butter.
  6. Add melon balls to sauce and warm serve with cooked chicken breast.
  7. Slice lemon top with tarragon butter and garnish chicken breast.