Poulet au beurre à l’ail

Ingrédients

• 4 mini chicken breast fillets (1)
• 1 tbsp plain / all purpose flour
• 1/2 tsp garlic granules
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 45 g butter
• 2 cloves garlic
• 60 ml chicken stock
• 2 tsp lemon juiced
• 3 sprigs fresh parsley

Préparation

1. 1

   Prepare the chicken - If possible take the chicken out of the fridge about 30 minutes before cooking and allow to come to room temperature. If using chicken breasts, cut through the breast horizontally to make two thinner pieces.

2. 2

   Coat the chicken with flour - Mix flour, pepper and garlic granules in a shallow bowl. Add the chicken and turn so that it's well coated with the flour mixture. This adds crispness to the chicken, and helps absorb the sauce.

3. 3

   Fry the chicken - Place a heavy non-stick 23-28cm (9-11") frying pan onto a medium heat. Add olive oil and 1/3 of the butter, and allow the butter to melt. Add the seasoned chicken pieces. Fry for about 4-5 minutes on each side until golden. Try not to move the chicken around too much so as not to dislodge the coating. While the chicken is cooking, finely dice the garlic and chop the parsley. When the chicken is cooked, remove from the pan and set to one side.

4. 4

   Make the garlic butter sauce - Add the garlic to the pan and fry for a minute or two, until it is fragrant and starting to turn golden. Pay close attention as garlic can burn easily and will then taste horrid and bitter. Add the stock, giving the bottom of the pan a good scrape with your spatula so any flour gets mixed into the sauce.Add the butter and let it melt, add a squeeze of lemon juice. Bring to a simmer, stirring all the time until the sauce has thickened. Taste and adjust the seasoning if necessary

5. 5

   Finish & serve - Return the chicken to the pan, spoon the garlic butter sauce over, sprinkle over the chopped parsley and garnish with a few slices of lemon.