NewsBite

Advertisement
Good Food logo

Adam Liaw’s chicken meuniere

Adam Liaw
Adam Liaw

Advertisement
Chicken meuniere.
Chicken meuniere.William Meppem

Though usually made with fish, the French meuniere style works really well with chicken, too.

Advertisement

Ingredients

  • 2 free-range chicken breasts

  • ½ cup plain flour

  • 1 tsp chicken stock powder

  • 2 tbsp vegetable oil

  • 80g butter

  • 2 garlic cloves, thinly sliced

  • 2 tbsp finely shredded parsley

  • juice of ½ lemon, plus lemon wedges

Method

  1. Step 1

    Cut each chicken breast in half horizontally to create 2 thin pieces (4 in total). Place a piece of baking paper on top and bash lightly until they’re about half a centimetre thick.

  2. Step 2

    Combine the flour and chicken stock powder, season with salt and pepper, and dredge the chicken breasts in the flour mixture.

  3. Step 3

    Heat a large frying pan over medium-high heat and add the oil and about a third of the butter. Fry the chicken in batches for about 1-2 minutes on each side until lightly browned.

  4. Step 4

    When all the chicken is cooked, return it to the pan and add the remaining butter and the garlic. Tilt the pan and baste the melting butter over the chicken continuously until the butter and garlic have browned, then add the parsley and lemon juice.

  5. Step 5

    Remove from the heat, season again with salt, and serve with lemon wedges.

Continue this edition

The June 23 Edition
Up next
Garlic and brie baguette.
EASY

Is Adam Liaw’s easy cheesy garlic bread the best thing you’ll eat all month? You better brie-lieve it

Why settle for ordinary garlic bread when a few slices of brie and a drizzle of honey can turn it into something truly special?

Cancer: Get ready to feel confident, vivacious and full of the sort of mischief

Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.

Previous
Maje top, $375. Uniqlo cashmere knit, $170. Blue Illusion faux leather skirt, $170. H&M hair bow, $35 (worn throughout).

The ultimate French fashion statement is stunning simplicity

Take your cues from the easy elegance of the Parisienne in rich textures and bold hues as classic as they are classy.

See all stories

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-chicken-meuniere-20240617-p5jmi1.html