Parsley chicken breast with verjuice and crème fraiche - Stephanie Alexander

Ingredients

• 1 teaspoon paprika
• 2 tablespoons plain flour
• 2 chicken breast fillets, skin on
• salt
• freshly ground black pepper
• 1 cup parsley, freshly chopped
• 1 egg
• 1 tablespoon extra-virgin olive oil
• ¼ cup Clarified Butter*
• ¼ cup verjuice
• ½ cup Chicken Stock
• ½ cup crème fraîche
• 500 g small Swiss brown mushrooms, thickly sliced