Pan Fried Chicken Breasts With Lemon And Basil Sau

Ingredients list for Pan Fried Chicken Breasts With Lemon And Basil Sau

• 4 Chicken skinned
• to taste Egg yolks
• 2 teaspoons Lemon juice
• 2 teaspoons Black peppercorns, crushed
• 1/2 cup Refined flour (maida)
• 6 tablespoons Butter
• 8 leaves Iceberg lettuce
• 10-12 Basil leaves
• FOR SAUCE
• 4 Egg yolk
• 5-6 leaves Fresh basil leaves, torn
• 1/2 teaspoon Black pepper powder
• 1/2 cup Butter, clarified
• 2 tablespoons Lemon juice
• to taste Salt

Method

1. Mix salt, two tablespoons lemon juice, one teaspoon crushed black peppercorns and apply this mixture on both sides of the chicken breasts.
2. For the sauce take the egg yolks in a pan. Add one tablespoon lemon juice, two tablespoons of water and cook stirring continuously till the mixture is thick and done.
3. Remove from heat and add clarified butter, a little at a time and mix well.
4. Add salt, torn basil leaves, crushed black peppercorns and the remaining lemon juice. Mix well.
5. Keep warm. Mix refined flour with half a teaspoon of crushed black peppercorns and salt in a plate.
6. Heat butter in a pan. Dust the chicken breasts with the seasoned flour on both the sides.
7. Place the breasts in the pan and shallow fry on high heat for four to five minutes.
8. Then lower the heat and cook. Turn and cook the other side the same way.
9. Take big plates to serve. Arrange iceberg lettuce leaves on them and sprinkle some crushed black peppercorns on it and the plate.
10. Place the chicken breasts over the lettuce.
11. Top them with hollandaise sauce.
12. Serve garnished with whole basil leaves.