Friday, October 1, 2010
Ingredients for about 4-6 portions:
1 1/2 lb boneless, skinless chicken breast
4 eggs, plus 2 tablespoon milk, beaten
1 cup flour
1 tablespoon salt
1 teaspoon black pepper
cayenne to taste
2 tablespoon olive oil, plus 1 tablespoon butter for sautéing
For the sauce:
Juice of 2 lemons
1/2 cup good cooking wine (or chicken stock)
1 cup vegetable broth or chicken stock
4 tablespoon cold butter, cut in cubes
1 tablespoon chopped Italian parsley
salt and fresh ground black pepper to taste
1. In a dish season your flour with the salt, pepper, and cayenne pepper. Mix and set aside. In another bowl whisk your eggs and milk together and set aside.
2. Fillet or pound thin your chicken breast pieces. Dredge your chicken in the seasoned flour very well on both sides. Dip in the egg mixture and coat well.
3. Melt you 2 tablespoons of butter and olive oil in a sauté pan over medium heat. Once the butter melts, place the chicken in the pan and cook on medium heat for about 2-3 minutes per side, depending on how think your chicken is sliced. Let brown but not too brown or the egg coating will become bitter. Remove chicken and set aside.
4. Squeeze fresh lemon juice into pan, add cooking wine or vegetable/chicken stock. Reduce sauce by half by eye. When it is reduced, turn the heat off and toss in your butter. Keep moving it till the butter melts. Add parsley, salt and pepper to taste. Place chicken back in sauce to heat through about 1-2 minutes.
Recipe and photo from Food Wishes