2 boneless, skinless chicken breasts (700 g), cut in half
1 tablespoon of salt
A pinch of black pepper
1/4 cup of butter (50 g)
A clove of garlic, minced
3 tablespoons of chopped fresh parsley
8 slices of white bread, processed into crumbs
For the sauce
1/4 cup of butter (50 g)
One medium onion, finely chopped (100 g)
1 tablespoon of all-purpose flour
One chicken broth tablet, dissolved in 240 ml of water
A half teaspoon of food coloring powder
2 boneless, skinless chicken breasts (700 g), cut in half
1 tablespoon of salt
A pinch of black pepper
1/4 cup of butter (50 g)
A clove of garlic, minced
3 tablespoons of chopped fresh parsley
8 slices of white bread, processed into crumbs
For the sauce
1/4 cup of butter (50 g)
One medium onion, finely chopped (100 g)
1 tablespoon of all-purpose flour
One chicken broth tablet, dissolved in 240 ml of water
A half teaspoon of food coloring powder
Preheat the oven to 250°C (very hot)
Season the chicken with salt and black pepper, place it in a baking dish, and set aside
In a large skillet, heat the butter over high heat
Add the garlic and cook until softened (about 4 minutes)
Add the parsley and bread crumbs and stir well to form a loose mixture (about 3 minutes)
Cover the chicken with the bread crumb mixture and place it in the preheated oven to start browning (about 15 minutes)
Prepare the sauce: while that's cooking, melt the butter in a large skillet over high heat
Cook the onion until golden brown (about 6 minutes)
Add the flour and stir well
Gradually add the chicken broth mixture, stirring constantly, until slightly thickened (about 3 minutes)
Remove the chicken from the oven, transfer it to a serving dish, and serve with the sauce
(654 calories per serving)
