Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 13.44 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 40grams butter
- 2tablespoons milk
- 300grams green beans, halved lengthways, steamed (to serve)
- 1tablespoons flat-leaf parsley, chopped
- 1 lemon, sliced
- 1/4 cup rice flour (or gluten-free flour)
- 2tablespoons olive oil
- 4 chicken breast fillets
- 2 eggs
- 8 sage leaves
- 4 slice pancetta
- 1 cup gluten-free chicken stock
- 1/2 cup dry white wine
Method
Step 1 of 4
Whisk eggs and milk together in a shallow bowl. Place flour in another shallow bowl. Split chicken fillets in half through the centre to make 8 thin fillets. Dip chicken into egg mixture, then coat in flour and place onto a plate.
Step 2 of 4
Heat half the butter and half the oil in a large frying pan over medium heat. Add sage leaves and pancetta, and cook for 2-3 minutes or until crisp. Remove from pan and transfer to a plate.
Step 3 of 4
Add remaining butter and oil to pan. Cook chicken fillets, in batches, for 2-3 minutes each side or until golden and cooked through. Drain on paper towel.
Step 4 of 4
Add lemon slices to pan and cook until golden. Add wine and boil until reduced by half. Whisk in stock and simmer for 3 minutes. Return chicken to pan and turn to coat with sauce. Transfer to serving plates and top with pancetta, sage and parsley. Serve with steamed green beans.
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