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Pan Fried Chicken Breasts With Lemon And Basil Sauce

A crispy, tender chicken breast served on fresh lettuce, topped with a rich Hollandaise sauce and garnished with fragrant basil leaves. This recipe has featured on the show Khanakhazana.

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Pan Fried Chicken Breasts With Lemon And Basil Sau
Main Ingredients Chicken, Egg yolks
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients

  • 4 (200 grams each) chicken breasts, skin removed            
  • Salt to taste
  • 2 teaspoons lemon juice                        
  • 2 teaspoons black peppercorns, crushed                
  • ½ cup refined flour (maida)                    
  • 6 tablespoons butter                            
  • 8 iceberg lettuce leaves                    
  • 10-12 fresh basil leaves

Hollandaise Sauce

  • 4 egg yolks                        
  • 2 tablespoons lemon juice                        
  • ½ cup clarified butter                    
  • Salt to taste
  • 5-6 fresh basil leaves, roughly torn            
  • ½ teaspoon black peppercorns, crushed                

Method 

  1. Mix salt, lemon juice and one teaspoon crushed black peppercorns and rub this mixture over both sides of the chicken breasts.
  2. For the Hollandaise sauce, place the egg yolks, half the lemon juice and two tablespoons of water in a pan; cook, stirring continuously, till the mixture thickens.   
  3. Remove from heat and add clarified butter, a little at a time; mixing well after each addition. Add salt, basil leaves, crushed peppercorns and the remaining lemon juice.  Mix well and keep warm.
  4. Mix refined flour with half a teaspoon of crushed peppercorns and salt in a plate.
  5. Heat butter in a pan.  Dust the chicken breasts with the seasoned flour.  
  6. Shallow-fry the chicken on high heat for four to five minutes. Lower the heat and cook, turning the chicken fillets to cook both sides evenly.
  7. Arrange iceberg lettuce leaves on large serving plates. Sprinkle remaining crushed peppercorns on the leaves and around the edges of the plates.
  8. Arrange the chicken breasts on the lettuce. Cover with Hollandaise sauce and garnish with whole basil leaves.
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