Cooking Instructions

• In a shallow dish, combine ¼ cup flour with 1 teaspoon garlic powder & salt and ½ teaspoon black pepper.
• Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour, give them a shake then place to one side.
• Add 1 tablespoon butter and 1 tablespoon olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side. Approx 3-5mins each side depending on thickness. Place to one side.
• Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tablespoon butter. Swiftly whisk as it melts to bind with the stock.
• Sprinkle in parsley and season to taste with salt & black pepper. Allow to simmer for a few mins until it starts to thicken, then turn down the heat to low and add the chicken back in.
• Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste.