Winter Warmers: Creamy chicken escalopes
Sponsored by Lilydale
There it is — that first chill of winter. Mornings are crisp and frosty nights are best spent tucked under a blanket by a crackling fire.
From sizzling curries to simmering soups, this season is all about TLC you can taste. Hearty, flavour-packed dishes are a surefire way to beat the cold, especially when working with quality produce.
For chicken dishes that delight, explore Cooking with Lily, a curation of inspirational recipes to rely on this winter and beyond.
Just one of many delicious recipes on the platform is Adam Liaw’s go-to creamy chicken escalopes: a one-pan wonder to put on repeat.
Chicken escalopes with green peppercorn cream sauce
Courtesy of Cooking with Lily
Serves 4
INGREDIENTS
- 4 Lilydale chicken breasts
- salt and pepper, to season
- ¼ tsp bicarbonate of soda
- 2 tbsp plain flour
- 25g butter, plus extra if needed
- Green peppercorn cream sauce
- 1 eschalot, minced
- 2 cloves garlic, minced
- 2 tbsp green peppercorns in brine, drained
- ¼ cup white wine
- 1 tbsp brandy
- 1 tsp fish sauce (optional)
- 150ml chicken stock
- 150ml thickened cream
- 1 tbsp finely shredded parsley
METHOD
- Cut the chicken breasts in half horizontally to create a thin fillets. Season well with salt and pepper and mix with the bicarbonate of soda. Set aside for 15 minutes. Using a pastry brush, dust the fillets with flour.
- Heat a large frying pan over medium heat and melt the butter. Fry the chicken in batches until lightly browned on each side and nearly cooked through. Set the chicken aside while you make the sauce.
- If needed, add a little extra butter to the pan and fry the eschalot and garlic for a minute or two until softened. Add the white wine and scrape up any brown bits from the base of the pan. Add the peppercorns and brandy and bring to a simmer, then add the chicken stock and cream (and fish sauce, if using) and simmer for about 5 minutes until the sauce starts to thicken. Return the chicken to the pan and heat through for about 2 minutes, then stir through the parsley and serve.
For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that’s raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.
We work hard to raise Australia’s favourite free range chicken. But that kind of devotion makes all the difference.
From our farm to your plate. Where the finest ingredients transform into memorable dishes.
Lilydale. Dedication you can taste.
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Original URL: https://www.theage.com.au/goodfood/recipes/winter-warmers-creamy-chicken-escalopes-20230426-p5d3dx.html