Method:

• Flatten the chicken breast fillets slightly with a meat mallet and season well with salt and pepper. Dredge in the flour and shake off any excess flour.
• Heat the butter and oil in a frying pan, add the chicken fillets and sauté for about 2-3 minutes per side until cooked. Remove from pan and keep warm.
• Deglaze the pan with wine, then add the chicken stock and cream. Bring to a boil and reduce slightly.
• Whisk the egg, lemon juice, zest and castor sugar in a separate bowl.
• Reduce the heat to very low and stir the egg-lemon mixture into the simmering sauce.
• Whisk constantly until the sauce is smooth and thickened.
• Add some chopped parsley and season with salt and black pepper to taste.
• Return the chicken and any juices to the pan and heat through.
• Serve garnished with chopped parsley and potato wedges.