Adam Liaw’s chicken meuniere

Name: Adam Liaw’s chicken meuniere
Cook time: 30 min
Yield: 4
Cuisine: French
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

Adam Liaw

June 17, 2024

easyTime:< 30 minsServes:4

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

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

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.
Step 2
Combine the flour and chicken stock powder, season with salt and pepper, and dredge the chicken breasts in the flour mixture.
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.
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.
Step 5
Remove from the heat, season again with salt, and serve with lemon wedges.