4 whole milk chicken breasts
lemon juice
salt and pepper
60g of melted butter
Sauce
2 green onions
2 tablespoons of dry sherry wine
1/3 cup of chicken broth
1 tablespoon of tomato extract
1 tablespoon of mustard
English sauce
4 whole milk chicken breasts
lemon juice
salt and pepper
60g of melted butter
Sauce
2 green onions
2 tablespoons of dry sherry wine
1/3 cup of chicken broth
1 tablespoon of tomato extract
1 tablespoon of mustard
English sauce
Cut the chicken breasts in half
Flatten them slightly
Season both sides with lemon juice, salt, and pepper, brush the chicken with melted butter and grill slowly for 10 minutes on each side, occasionally brushing with melted butter
Place in a baking dish and keep warm
For the sauce: mix the liquid from grilling the chicken and place in a small saucepan
Add chopped green onion and fry slowly until golden brown
Add sherry wine and broth, let it boil
Add tomato extract, mustard, and some drops of English sauce
Garnish the chicken with citrus and serve the sauce separately
