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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine. Ingredients:
4 boneless skinless chicken breast halves, pounded thin |
1 egg, beaten |
salt and pepper |
1/2 cup parmesan cheese, grated |
1/2 cup sliced almonds, minced |
6 tablespoons butter |
3 tablespoons olive oil |
1/4 cup flour |
2 tablespoons shallots, chopped |
4 tablespoons parsley, chopped |
1/4 cup dry white wine |
1 lemon, cut into wedges |
Directions:
1. Season the chicken with salt and pepper.
2. Combine the parmesan cheese and almonds in a flat dish.
3. In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
4. Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
5. Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
6. Transfer to a warm plate.
7. Pour off excess oil from pan.
8. Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
9. Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
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