You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Daniel Scannell, CMC
The National Culinary Review, November 2008
1 cup all—purpose flour
2 t. kosher salt
1 t freshly ground black pepper
4 boneless, skinless half chicken breasts, gently pounded
3 large eggs, lightly beaten
1/4 cup extra-virgin olive oil
1/4 cup white wine
1 t. fresh lemon juice
2 T. unsalted butter
2 T. chopped assorted fresh herbs (parsley, chives, tarragon, thyme)
2 T. finely grated Parmigiano-Reggiano cheese
1) Preheat oven to 350°F.
2) Put a large sauté pan over medium heat. Combine flour, salt and pepper on plate. Dredge chicken in flour mixture; coat in beaten eggs. Add oil to pan. When oil is very hot, gently add chicken; sauté, turning once, until chicken is lightly browned. Transfer chicken to ovenproof pan; put in oven. Bake until chicken is cooked through (165°F on an instant-read thermometer), about 5 to 7 minutes.
3) Return pan used to sauté chicken to medium heat. Add wine and lemon juice. Cook, scraping up browned bits from bottom of pan; simmer until liquid is reduced by half. Remove from heat; swirl in butter and herbs. Season to taste with salt and pepper, if needed.
4) To serve: Pour sauce over cooked chicken breasts; sprinkle with cheese. Serve immediately.
ACF reserves the right to remove inappropriate comments.