Recipe of Ultimate Chicken meuniere

  • 2 min read
  • Mar 08, 2021

Chicken meuniere. Finding You The Best Deals On Prices Saver And Online! Chicken Meunière You may have heard of sauce meunière, as it's a classic French sauce of lemon, butter, and parsley. It's most famously used on sole meunière, as in dover sole fish.

But there's no reason to be parochial. Rinse chicken breasts and pat dry. Add liquid egg to another medium mixing bowl and breading to a third mixing bowl.

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken meuniere. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken meuniere is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chicken meuniere is something that I have loved my whole life. They are fine and they look wonderful.

Finding You The Best Deals On Prices Saver And Online! Chicken Meunière You may have heard of sauce meunière, as it's a classic French sauce of lemon, butter, and parsley. It's most famously used on sole meunière, as in dover sole fish.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken meuniere using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken meuniere:

  1. Prepare 1 lb of chicken breasts.
  2. Take 1 cup of panko bread crumbs.
  3. Make ready 3 tbsp of butter, divided.
  4. Prepare 1/4 cup of sliced almonds.
  5. Prepare 1/2 of lemon, juice only.
  6. Take 1 dash of salt and pepper.

Place chicken into liquid egg, add ¼ tsp. salt and ¼ tsp. pepper, and toss to coat. Transfer chicken breasts to breading bowl and toss to coat completely. Place a frying pan on a medium/high heat and add the olive oil. Remove the chicken from the pan and allow to rest whilst you make the sauce.

Steps to make Chicken meuniere:

  1. Season chicken with salt and pepper, then coat both sides in bread crumbs..
  2. Melt 1 tablespoon butter over medium heat. flick water in pan. When it sizzles, add chicken..
  3. Brown chicken on each side until done, then remove and keep warm..
  4. In pan (do not remove remaining bread crumbs) add remaining butter, and almonds. toast until brown, then add lemon juice. pour over chicken and serve..

When the chicken is done, drain it briefly on a paper towel, then transfer to a warm platter. Heat a splash of olive oil and small knob of the butter in a large heavy-based frying pan over a medium heat. Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. Meunière (UK: / ˌ m ɜː n i ˈ ɛər /, US: / ˌ m ʌ n i-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish.

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