2 boneless, skinless chicken breasts (700g), cut in half
1 teaspoon of salt
a pinch of black pepper
1/4 cup of butter (50g)
1 minced garlic clove
3 tablespoons of chopped parsley
8 slices of bread, processed in a blender
For the sauce
1/4 cup of butter (50g)
1 medium onion, cut into thin rings
1 tablespoon of all-purpose flour
1 tablet chicken broth dissolved in 240ml
a half teaspoon of coloring agents
2 boneless, skinless chicken breasts (700g), cut in half
1 teaspoon of salt
a pinch of black pepper
1/4 cup of butter (50g)
1 minced garlic clove
3 tablespoons of chopped parsley
8 slices of bread, processed in a blender
For the sauce
1/4 cup of butter (50g)
1 medium onion, cut into thin rings
1 tablespoon of all-purpose flour
1 tablet chicken broth dissolved in 240ml
a half teaspoon of coloring agents
Preheat the oven to 250°C (very hot)
Season the chicken with salt and black pepper, place it on a baking sheet and set aside
In a large frying pan, melt the butter over high heat, add the garlic and cook until soft (about 4 minutes)
Add the parsley and bread and stir well to form a loose mixture (about 3 minutes)
Cover the chicken with the mixture and place it in the preheated oven until golden brown (about 15 minutes)
For the sauce, prepare: while this is happening, melt the butter in a large frying pan over high heat, cook the onion until caramelized (about 6 minutes)
Add the flour and stir well
Gradually add the chicken broth mixed with coloring agents, 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
Calorie count: approximately 654 per serving
