Chicken Francese

Cut each chicken breast in half horizontally to make two steaks. Place the chicken steaks between two sheets of baking paper, then use a rolling pin or meat mallet to gently pound the steaks to ½ cm thickness.

Season the chicken pieces on both sides with salt and pepper. Combine the stock powder, ground turmeric and flour on a plate, dredge the chicken in the seasoned flour mix, then dip into beaten egg. Reserve any leftover flour for the sauce later!

Heat a pan over medium heat. Add the olive oil and about 10 g of the butter. Fry the chicken in batches until browned and cooked through, then remove from the pan to a clean plate. Deglaze the pan with the wine and Noilly Prat (if using) and cook until the wine has reduced by half.

Use a fine mesh sieve to squeeze the juice from the puréed onion into the pan. Squeeze in the juice of half the lemon, then add the chicken stock and gelatine powder to the pan. Bring to a simmer.

Toss the remaining butter in the reserved dredging flour mixture. Whisk the floured butter through the sauce and reduce until it thickens (it should be thick enough to coat the back of a spoon).

While the sauce simmers, slice the remaining lemon. Return the chicken and lemon slices to the sauce, heating until warmed through, then remove the chicken pieces to a large serving plate. Pour over any sauce from the pan, then sprinkle with parsley and serve.