4 chicken breast fillets
8 slices white bread
1 / 4 cup lemon juice
1 / 2 tsp. Crushed garlic
2 tablespoons olive oil
1 / 4 cup corn oil
40 gm butter
Salt + pepper + oregano
Cream sauce:
30 gm butter
1 / 2 cup dry white wine
2 teaspoons French mustard
300 ml carton cream
3 teaspoons cornflour + 1 tbsp. water
1 / 4 cup grated parmesan cheese
2 tablespoons fresh chives
2 tablespoons fresh parsley
Method:
Heat butter and oil in pan. Add fillets and slightly brown on both sides.
Remove and add garlic. Stir and add lemon juice. Return fillets to pan.
Season and cook until tender. Cut a 9_10 cm round from each bread slice.
Heat corn oil in clean pan.
Add bread rounds in batches to brown and crisp.
Drain on absorbent paper.
Slice fillets and place on bread, then top with cream sauce.
Cream Sauce:
Heat butter in pan.
Stir in wine, mustard, cream and cheese.
Stir to cook for a couple of minutes.
Stir in blended cornflour and water, until sauce boils and is thickened.
Remove from heat and stir in herbs.
