A recipe from a French chef’s recipes notebook. Chicken breast in the pan!
Ingredients:
chicken breast – 800 g (28.2 oz)
salt – 10 g (0.35 oz)
black pepper – 5 g (0.18 oz)
herbs of Provence – 5 g (0.18 oz)
garlic powder – 5 g (0.18 oz)
sweet paprika – 5 g (0.18 oz)
oil – 20 ml (0.7 fl oz)
for the saute:
oil – 30 ml (1 fl oz)
butter – 30 g (1 oz)
onion – 400 g (14 oz)
chicken broth – 100 ml (3.4 fl oz)
OVER MEDIUM FIRE 15 minutes
sour cream – 100 g (3.5 oz)
mustard – 30 g (1 oz)
lemon juice – 20 ml (0.7 fl oz)
OVER MEDIUM FIRE 10 minutes
lemon – 1 piece
parsley – 5 g (0.18 oz)
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