Ingredients: |
Ingredients: CHICKEN FRENCH:
1/4 cup olive oil/canola oil blend for sautéing (Colavita Garlic Oil Blend)
1 1/2 pounds boneless, skinless chicken breast cutlets
2-3 eggs
1/4 cup shredded Parmigiano Reggiano cheese
Kosher salt and fresh ground black pepper
Dash of cayenne pepper
1 tablespoon fresh chopped parsley
1/2 cup of superfine flour (Pan Searing flour or Wondra)
LEMON BUTTER SAUCE:
1-2 garlic cloves, minced
1/2 cup white wine or sherry
1 cup chicken broth
Juice from 1 1/2 lemons (about 1/4 cup)
1 teaspoon red pepper flakes (optional)
2 tablespoons cold butter, cut into pieces
Lemon wedges, for garnish
1-2 tablespoons fresh chopped parsley, for garnish
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Directions: |
Directions:1.CHICKEN FRENCH:
2.Heat oil in a large non-stick sauté pan over medium heat.
3.Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
4.Place flour in another flat bowl and season with salt and pepper to taste.
5.Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
6.Place chicken into the heated sauté pan and cook for 6 minutes on one side. Flip chicken over and sauté for another 6 minutes until golden brown.
7.Remove from pan and set aside, covered with a foil tent.
8.LEMON BUTTER SAUCE:
9.In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
10.Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
11.Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
12.Stir in the butter and whisk until it melts.
13.Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
14.Place chicken on serving plate and spoon lemon butter sauce over the top.
15.Garnish with lemon wedges and additional chopped parsley if desired. |
This recipe for Rochester-Style Chicken French is from