3 pieces of thin chicken breast about 300g (boneless and skinless).

Butter 15g

Fresh parsley 1 mini bar

Flour 15g

3 grams of salt

5 grams of black pepper

60 ml of white wine

Olive oil 30 ml

Method for frying chicken chops with parsley and yellow oil

Spread the chicken breast flat, sprinkle a little salt and black pepper, and sprinkle flour on the other flat.

Spread the chicken breast sprinkled with black pepper on the plate sprinkled with flour.

Sprinkle a little salt and black pepper on the surface of chicken breast, then turn it over so that both sides are evenly covered with flour.

When the pan is hot, pour in olive oil, shake the chicken slightly with flour, and fry in the pan for about 1.5 minutes.

After frying until the bottom is golden, turn over and fry for about 1 minute.

When the chicken is golden on both sides, put it out for use.

There is no need to wash or change the pan, just take the wok off the stove and pour the wine into the hot pot.

Return the wok to the oven, add the chicken and butter, and when the butter melts, turn the chicken over so that the chicken is evenly coated with sauce.

Add chopped parsley and collect the juice slightly.