Tuesday, March 24, 2015

Chicken Milanese with a Lemon Butter Sauce

Every now and then I stumble across a recipe that needs to be made immediately. I don't wait a week, a month, and sometimes not even a day. This recipe was an example of one of the times when I saw a recipe and made it within 48 hours. My sister was over for dinner that night and all of us loved it. I was a huge fan of the sauce and was sopping it up with my potatoes and green beans. This dinner was so easy to make but the flavor was perfection!

Source: Slightly adapted from So Tasty, So Yummy

3 tablespoons cold unsalted butter, cut into tablespoons
1 shallot, minced
½ cup heavy cream
½ cup sherry wine
½ cup chicken broth
2 teaspoons freshly squeezed lemon juice

½ cup seasoned dry bread crumbs
¼ cup panko (Japanese bread crumbs)
2 tablespoons grated parmesan cheese
½ teaspoon dried thyme
1 egg
1 tablespoon water
1 pound chicken breasts
Vegetable oil, for frying

1- In a small sauce pan, melt 1 tablespoon of the butter. Add the shallot and cook until softened, about 3 minutes. 
2- Add the cream, wine and broth; bring to a boil. Simmer for 15 minutes, remove from the heat and whisk in the remaining butter, 1 tablespoon at a time. 
3- Stir in the lemon juice; salt and pepper to taste.
4- In a shallow bowl, combine the bread crumbs, panko, Parmesan and thyme. In another shallow bowl, whisk the egg and water. 
5- Dredge each chicken piece in the egg, then bread crumb mixture. Transfer to a parchment lined baking sheet. Heat ¼" oil in a large skillet over medium-high heat. 
6- Fry the chicken breasts cooked through, about 3 minutes a side. Serve topped with the lemon butter sauce.

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