Lemon and rosemary chicken breast

Ingredients

• Chicken breast600 g
• Plain flour30 g
• Butter20 g
• Extra virgin olive oil20 g
• Lemon juice60 ml
• Grated lemon zest3 g
• Fresh rosemary3 g
• Water60 ml
• Fine salt4 g
• Ground black pepper0,5 g

Allergens

Gluten, Milk

Method

1. Cut the chicken breast into 8 escalopes, approximately 1 cm thick.
2. Lightly flatten the escalopes between two sheets of baking parchment to make them uniform.
3. Finely chop the rosemary needles.
4. Coat the escalopes in the flour, shaking off the excess.
5. Heat the oil and butter in a non-stick frying pan over medium heat.
6. Brown the escalopes for 3 minutes on each side until golden.
7. Season with salt and pepper, then add the chopped rosemary.
8. Pour in the lemon juice and water, then simmer for 2-3 minutes until the sauce thickens.
9. Turn the escalopes in the sauce to glaze them and check that they are cooked through to the centre.
10. Serve sprinkled with the grated lemon zest.