Parsley chicken breast with verjuice and crème fraiche
This is a quintessentially French dish with a classic cream sauce. It is rich, so small portions are adequate. I have included very few dishes with creamy sauces in The Cook’s Companion but could...
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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
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