Chicken Terri D Recipe
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Category: |
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Ingredients: |
Ingredients: Chicken:
8 boneless, skinless chicken breasts
salt and pepper
2 cups heavy cream
Olive oil / butter
Breading:
1 cup Panko breadcrumbs
1 cup grated Parmesan cheese
2 tbsp. chopped parsley - I used dry
Tomato Relish:
1 cup ripe plum tomatoes cut into 1/4 inch diced pieces
1 tbsp. chopped fresh basil leaves
1 tbsp. olive oil
1 1/2 tsp. balsamic vinegar
1/2 tsp. fresh garlic, chopped
salt and pepper
Lemon Butter Sauce:
1 cup white wine
1 1/2 tsp. lemon juice - I used fresh
1 tbsp. minced shallots
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 cup heavy cream
1/2 lb. unsalted butter, chilled
Garnish:
Lemon wedges, capers, fresh parsley
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Directions: |
Directions:Combine breading ingredients in a pie plate or shallow dish.
In a bowl toss together all tomato relish ingredients, set aside. Make relish a few hours before serving. Do not let it sit overnight.
Make lemon butter sauce: Combine all sauce ingredients except butter in a pan. Reduce by half (about 15 minutes at medium high) Whisk in butter one tbsp. at a time. Whisking needs to be vigorous and consistent. Keep warm.
Pound chicken breasts to 1/2 inch.
Season chicken with salt and pepper, dip into cream and coat then quickly dip and press chicken into breading mix to coat completely.
Heat some olive oil and butter in a non-stick pan and add breaded chicken. Cook both sides to a golden brown. I made this a day ahead and re-heated in oven.
To serve, spoon lemon butter sauce onto plate and add chicken. Top with tomato relish. Garnish with lemon wedges, capers and chopped parsley. |
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