Equipment
Ingredients
Chicken and Coating
- 2 chicken breast
- 30 g all-purpose flour
- 2 g salt
- 1 g black pepper, freshly ground
Sauté and Sauce
- 30 ml olive oil
- 28 g unsalted butter
- 6 g rosemary, chopped
- 4 garlic, unpeeled
- 120 ml dry white wine
- 30 ml lemon juice, freshly squeezed
- 6 g parsley, chopped
Nutrition (per serving)
Method
Slice each chicken breast in half horizontally to create four thin cutlets. Trim away any excess fat or membrane.
Mix the flour, salt, and black pepper in a shallow dish.
Dredge each chicken piece in the seasoned flour until lightly coated on both sides.
Place the olive oil and butter in a large skillet and heat over medium-high heat until the butter is melted and bubbling.
Add the floured chicken, chopped rosemary, and unpeeled garlic cloves to the hot skillet.
Cook the chicken uncovered for 4 minutes per side until the exterior is golden brown.
Carefully drain the excess fat from the skillet while keeping the chicken, rosemary, and garlic in the pan.
Pour in the white wine and bring the liquid to a boil.
Stir in the lemon juice and chopped parsley.
Cover the skillet with a lid and cook for an additional 3 minutes or until the chicken reaches an internal temperature of 74°C (165°F).
Remove and discard the garlic cloves before serving the chicken immediately.
Chef's Notes
- Leaving the garlic unpeeled prevents it from burning during the high-heat searing phase while still infusing the oil with flavor.
- For a thicker sauce, whisk a teaspoon of the seasoned flour into the wine before adding it to the pan.
Storage
Refrigerator: 96 hours — Store in an airtight container.
Freezer: 3 months — Freeze in sauce to maintain moisture.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying.
