Breaded Chicken Breast with a Fantastic Sauce!
- 3 pcs chicken fillet
- 1 pcs lemons
- 1 tbsp olive oil (for frying)
- 2 dl flour (for breading)
- 2 pcs egg
- 1 pcs fresh parsley
- 5 cloves garlic
- 1,5 dl white wine
- 4 dl chicken broth
- 4 tbsp butter
- 1,5 tbsp wheat flour
- salt and pepper
- Parmesan (for serving)
- asparagus tops
This is a chicken dish that really tastes good. Here it is the taste of wine, butter, garlic, parsley and lemon that are the stars. The method of making the chicken gives extremely tender chicken. The dish has Italian origins, but is in fact best known from areas in New York where very many Italians emigrated to for a period. Especially an area outside of New York called Rochester. So there are some who also call this dish Chicken Rochester or Chicken French. It has been based on a similar dish with veal, but chicken was far cheaper and easier to get hold of. Just to enjoy !! This one tastes amazing.
Start by removing the skin from the chicken and carefully dividing it so that it halves in height. The chicken slices are now much thinner and have a shorter cooking time.
The next step is to beat the chicken fillets lightly so that they become even in thickness and even softer. I think it's easiest to cut up a zipp bag and use it. Also works well with plastic wrap. Gently beat with a rolling pin or similar until the chicken breast is smooth and even a little thinner.
Find 2 bowls. In one you pour flour and in the other you add eggs and finely chopped parsley. Season well with salt and pepper in the egg mixture. Whisk the egg mixture well. Start by putting the chicken in the flour and turn around so the whole chicken is lightly covered with flour. Shake off extra flour and add the chicken to the egg mixture.
Heat a large pan and add a little olive oil. You should fry the chicken on medium to high heat. The chicken should get a slightly brown and nice overcoat. Turn when they have taken on color and fry a little more on both sides. You do not have to worry about the chicken being cooked through because it will boil in the sauce afterwards. When they are done in the pan, take them out and place on a plate.
When you have finished frying the chicken, we will make the sauce. It is important to use the same pan. Add 1 good tablespoon with butter, lemon slices and garlic. Cook for a few minutes, but be careful not to burn the garlic. Pour in the flour and stir well. Bake for a few minutes and pour on the wine. Stir until you get a smooth mixture. You do this most easily with a whisk. Slice on top of the rest of the lemon (juice only).
Pour over the chicken broth and stir well. Let it simmer for 10 minutes. Turn down the heat a little and add a little butter and put the chicken back in the pan in the hot sauce.
Let the chicken cook on low heat for 10 minutes. Turn the chicken over after half an hour. Taste the sauce with a little salt if needed. Just before serving, sprinkle over the rest of the finely chopped parsley and a little parmesan. Must be served with a few lemon slices. Feel free to place on a large plate.
Here served with delicious tagliatelle and some lightly cooked asparagus stuffing. This is so good! Best enjoyed with a good glass of white wine. Good luck.