2 - 4 skinless chicken breasts – (pounded out to 5 cm thick)
1 egg white
2-3 tablespoons plain flour
¼ teaspoon salt
½ teaspoon ground pepper, divided
2 tablespoons extra virgin olive oil
½ cup Chardonnay
1-2 tablespoon fresh lemon juice
2 cloves garlic, minced
2 cups sliced baby button mushrooms
½ teaspoon fresh thyme
¼ cup crème fraîche
METHOD:
1.Heat the oven. Preheat oven to 220°C.
2. Make the crumb station by mixing flour, salt and ¼ teaspoon pepper in a small shallow bowl. Place egg white in a second small shallow bowl and beat lightly.
3. Prepare the chicken by pounding out the breasts to around 4 cm thick between two sheets of grease proof paper using a rolling pin.
Then continue to dip each chicken breast in the egg white and then in the flour mixture. Shake off any excess and place on a plate.
4. To cook the chicken heat oil in an oven-safe fry pan over medium-high heat. Place chicken breasts in a pan, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until the chicken is done. Remove chicken from pan, cover and keep warm.
5. To make the sauce. Return the pan to medium-low heat. Add the Chardonnay and de glaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
Serve the chicken on warm plates and pour the sauce over chicken and serve immediately with a glass of Campbells Chardonnay.
