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Ingredients
- 3 or 4 whole chicken breasts
- cooking oil
- butter
- Panko (Japanese bread crumbs)
- Flour
- 1 egg mixed with a little water
- 1 cup white wine (I used sauvignon blanc. Muscadet is good, too)
- 1 shallot, chopped
- 2 sprigs fresh Thyme
- 1 Bay Leaf
- Juice of 2 lemons
- ½ cup heavy cream
- 1 cup unsalted butter, (2 sticks cut into smaller cubes)
- 2 tablespoons capers
- 2 pinches of chopped fresh parsley
- First, for the chicken:
View Full Recipe at Amateur Gourmet
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